Heat half the oil in a frying pan and
quickly seal the venison for about
2 mins on each side until browned.
Remove the meat from the pan, brush all
over with the mustard and leave to cool.
Mince the mushrooms in a food
processor. Place the pan back on
the heat with the rest of the oil and
add the mushrooms. Season with salt
and pepper and fry over a high heat for
5 mins until the excess moisture has
evaporated and you have a thick paste.
Season, transfer the mushrooms to a
bowl and leave to cool.
Lay 2-3 large sheets of cling film
overlapping each other on a clean
surface. Lay the slices of prosciutto
overlapping lengthways in 2 rows of 3.
Sit one of the pieces of venison in the
middle of the prosciutto. Press the
mushrooms over the venison and
sandwich with the other piece of
venison. Roll into a tight package (see step-by-step images above) and leave to chill in the fridge.
Lay out another couple of pieces
of cling film. Trim the pancakes into squares and lay them
overlapping on the cling film. Remove
the cling film from the prosciuttowrapped
meat and place the meat on
top of the pancakes. Roll up tightly again
in cling film, then place in the fridge to
hold its shape.
Roll the pastry out to a large
rectangle big enough to easily wrap
the meat in, then brush all over
with egg yolk. Unwrap the cling film from
the pancake-wrapped venison and roll to
completely encase in the pastry. Tuck the
ends in and trim any excess. Lay out
more cling film and finally roll into a tight
package to get an evenly thick log. Tie the
ends of cling film to keep the package
tight and leave in the fridge overnight or
in the freezer for an hour. Can be made
to this point up to a day in advance.
When ready to cook, heat oven to
220C/200C fan/gas 7. Remove the
cling film and brush the Wellington
all over with egg yolk. Sit it on a baking tray
lined with baking paper and lightly score in
a feathered fashion. Bake for 50 mins for
medium rare, dropping to 200C/180C fan/
gas 7 if the pastry becomes too brown.
Remove from the oven to rest for 20 mins.
If you prefer the meat well done, turn oven
off after 40 mins and leave to rest inside.
Trim the end of the pastry, carefully carve
in slices about 3-4cm thick and serve.
To make the pancakes for the
Wellingtons, tip 100g plain flour
into a bowl. Beat 1 egg with
250ml milk and gradually whisk
into the flour until smooth. Stir
in some snipped chives and a
handful of chopped flat-leaf
parsley just before cooking,
then heat a drop of oil in a large
non-stick frying pan and swirl
around some of the batter to make
a thin pancake. When the pancake
is done, make another 3 and set
aside. The pancakes can be made
2 days in advance.
For a creamy mash, chunk 1kg
floury potatoes. Place in a pan of
cold salted water and bring to the
boil. Simmer for about 15 mins
until completely tender, then drain
and return to the pan over a low
heat for a few mins to dry out.
Press the potatoes through a ricer
and gradually add 150ml warm
double cream and 50g butter.
Season to taste and serve, or leave
to cool and reheat in a pan or
microwave with a touch more
cream and butter. The mash can
be made a day in advance.
For the carrots, peel and trim
24 baby carrots (a mix of white
and orange if you can find them)
but keep them whole. Boil for
2-3 mins in salted water until just
tender, then drain. Heat a large
knob of butter in a frying pan and
sizzle the carrots for 8-10 mins
until golden. Serve the carrots
or cool and reheat in a pan with
a touch more butter or in the
microwave. The carrots can be
made a day in advance.
To make a delicious port sauce,
sweat 1 finely chopped shallot in
a little butter with a thyme sprig.
Pour in 300ml port and reduce by
two-thirds, then add 600ml fresh
chicken stock and reduce again
by two-thirds until syrupy. Strain
into another saucepan ready to be
reheated. The sauce can be made
2 days in advance and reheated
in the saucepan, adding a splash
more stock if too thick.