Venison Wellington Recipe | Food Network UK

Ingredients

• For the stuffing
• 2 shallots, very finely chopped
• 500g wild mushrooms, finely chopped
• 2 garlic cloves, finely chopped
• 1 dessertspoon chopped thyme leaves
• 75g unsalted butter
• 50g fresh breadcrumbs
• Salt and pepper
• For the venison and pastry
• 1kg block ready-made puff pastry
• 1kg loin of venison, well trimmed
• 60g butter
• Flour for dusting
• For the egg wash
• 1 whole egg
• 1 egg yolk
• Fine salt