Ingredients

• 500g loin of venison
• 1 sheet butter puff pastry
• 1 packet of chestnut mushrooms
• 1 banana shallot
• 2 cloves of garlic
• 3 sprigs of thyme, picked
• ¼ Savoy cabbage
• 12 baby carrots
• 500g new potatoes
• 4 eggs
• 100g plan flour
• 50ml milk

Method

1. Season the loin of venison. Heat the oil in a frying pan and sear the meat all over until you have achieved a good colour on every surface of the meat.

2. Next, get started on your mushroom mix, this is known as a duxelles. Melt the butter and add the shallot and garlic to soften.

3. Add the chopped mushrooms, herbs and seasoning, and cook until you have a paste-like mixture. The time this takes depends on the moisture of the mushrooms. Leave to cool.

4. Next, blanch and refresh your cabbage leaves.

5. Your next task is to make a couple of French crepes, this is a very easy thing to make, take two eggs a splash of milk and a drop of oil. Whisk in enough flour until you get a thin batter consistency.

6. Taking a hot frying pan with a little oil, pour a thin layer of the batter mix into the pan and swirl the pan until the mix creates a thin layer.

7. Cook the crepe out in the pan and turn over, repeat until you have two pancakes. For some reason the first one you make is never that good the second one is always better!

8. Overlap 2-3 sheets of cling film on a clean surface and lay the two crepes, slightly overlapping each one.

9. Taking some of your blanched cabbage leaves, dry them off using kitchen paper. Lay the cabbage onto the crepes.

10. Spread the cooled mushroom mixture all over the cabbage leaves, creating a thin, even layer.

11. Place the venison in the centre of the mushroom mixture. Using the edge of the cling film, carefully wrap the crepe, cabbage and mushroom mix around the fillet.

12. Roll into a sausage shape, twisting the ends of the cling film one side clockwise the other anticlockwise to form a tight log. Chill in the fridge for 30 minutes to firm up.

13. Meanwhile, cook your potatoes and baby carrots.

14. On a lightly floured surface, place the pre-rolled puff pastry.

15. Unwrap your venison log and lay it in the middle of the pastry.

16. Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg.

17. Roll the whole thing around the meat to encase. Neatly trim the edges to create a parcel.

18. Transfer to a baking sheet and brush the pastry all over with beaten egg yolk. Chill for at least 30 minutes.

19. Pre-heat the oven to 200°C.

20. Using the back of a knife, mark the pastry, being careful not to cut all the way through.

21. Bake for 25 to 30 minutes.

22. Remove from oven and rest for 20 minutes.

23. Serve with the potatoes and vegetables.