VENISON, GLUTEN, mushrooms, shallots, MUSTARD, crepes (flour [WHEAT], EGG, MILK), and puff pastry (FLOUR [WHEAT], butter [MILK], salt, and water) and EGG, May contain NUTS

For best results, take the Wellington out of the fridge 30 minutes before cooking. Preheat oven to 180°C (Gas Mark 4) and place a baking tray on the middle shelf of the oven. Carefully place baking paper on the preheated baking tray, then put the Wellington on the paper and brush lightly with a beaten egg yolk. Cook for 15 minutes then place a meat thermometer into the centre of the wellington. Egg wash again for a nice golden finish then continue cooking until the meat reaches 35°C. Remove from oven and then allow the Wellington to rest until the venison reaches 54°C (the meat continues to cook when resting). For best results, cut about 2cm off each end, then carve and serve immediately.

Compared with beef, venison is lower in fat and calories, and higher in iron and vitamin B. The mushroom pâté and pastry in this Wellington do a great job of keeping the meat really tender.