Individual venison wellingtons
- 2 x 240g packs Butcher's Selection Venison Steaks
- 1 tbsp mild olive oil, plus a little for brushing
- 15g butter
- 200g mushrooms, finely chopped
- 1 tsp chopped fresh thyme leaves
- 1 garlic clove, crushed
- 75g Chosen by you Brussels Pâté
- 500g puff pastry
- Flour, for rolling out
- 1 egg, beaten
Pre-heat the oven to 220C/200C Fan/Gas 7. Brush both sides of the steaks lightly with oil. Heat a non-stick frying pan and cook the steaks for 1-2 minutes on each side if you like your meat medium rare, or a minute longer if you prefer it well done. Put on a wire rack and leave to cool.
Heat the olive oil and butter in the pan. Fry the mushrooms, shallot and thyme for 10 minutes, until golden. Add the garlic and cook for another 1 minute. Tip into a bowl, season and leave to cool. Mix with the pâté.
On a floured surface, roll out the pastry to the thickness of a pound coin. Cut out 4 x 18cm squares. Spread the mushroom mixture in the centre of each square, covering an area about the size of a steak. Put the meat on top.
Brush the edges of the pastry with beaten egg and fold over the steaks to make neat parcels, sealing the edges well.
Put on a baking tray, pastry join side down, and make a small hole or cross shape in the centre of each parcel, to allow steam to escape while cooking.
Make leaf shapes with the pastry scraps and put on top of the parcels to decorate. Brush with egg, then refrigerate for 15 minutes.
Bake for 15-20 minutes or until the pastry is golden.