Venison Roast Wellington

Ingredients

• 1 pack Silver Fern Farms Venison Roast
• 20g butter
• 200g Portobello mushrooms
• 1 clove garlic, crushed
• 1 tsp parsley, finely chopped
• 1 tsp thyme, finely chopped
• 100g Kalamata olives
• 1 tsp dried rosemary
• 1 sheet pre-rolled puff pastry, defrosted
• 1 egg, beaten

Method

Preheat oven to 200C.

Remove Silver Fern Farms Venison Roast from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Line a cast iron pan with baking paper.

In a small fry pan, melt the butter. Add garlic, parsley, and thyme. Tear the mushrooms and add to the pan, cook for 5 mins. Roughly tear the olives and add, cook for a further 10 mins, or until the liquid has evaporated.

Remove from the pan and season to taste with salt and pepper. Blitz in a food processor until almost puréed. Set aside to cool.

Meanwhile, tie the venison with cooking twine. Coat with rosemary, coat with olive oil and season with salt and pepper.

Heat a fry pan, sear the venison until sealed on all sides. Remove from heat and set aside.

 Lay the pastry on a sheet of plastic wrap, spread the mushroom olive paste over it, leaving a 4cm border.

Cut the cooking twine from the venison and carefully arrange it on top of the mushroom olive paste. Wrap the pastry around tightly, sealing the seam and the ends.

Place in the lined cast iron pan, seam-side down, brush the pastry with the egg. Use a butter knife to gently score the pastry, taking care not to cut right through.

Cook on the stovetop for 10 mins before transferring to the oven for 35-40 mins.

Remove from the oven and allow to rest for 10 mins before carving and serving.