Ingredients

• 1 tbsp olive oil
• 750g/1lb 10oz venison fillet
• from the thickest end
• trimmed
• 2 onions
• thinly sliced
• 1 tbsp light muscovado sugar
• 1 tbsp balsamic vinegar
• 1 tbsp finely chopped fresh thyme leaves
• plain flour
• for dusting
• 375g/13oz ready-rolled puff pastry
• 1 tsp Dijon mustard
• 1 free-range egg
• beaten
• salt and freshly ground black pepper
• 1 tbsp plain flour
• 300ml/½ pint hot beef stock
• 100ml/3½fl oz port or red wine
• 1 heaped tsp redcurrant or other fruit jelly

Directions

• Heat the oil in a large frying pan over a high heat. Season the venison with salt and pepper and fry for about 20 seconds on each side
• or until sealed and golden-brown but not cooked. Remove and set aside to cool.
• Reduce the heat to low
• add the onions to the pan and fry for few minutes. Cover with a lid and cook for 15–20 minutes
• or until soft and golden.
• Remove the lid and fry for a minute to drive off any liquid. Remove half the onions with a slotted spoon and set aside (this will be used for the gravy later). Add the sugar
• vinegar and thyme to the onions and cook for 5 minutes
• or until sticky. Leave to cool completely.
• Roll the pastry out on a lightly floured work surface until it is very thin – about 25x35cm/10x14in. Trim the edges to neaten. Brush the surface of the pastry with the mustard
• sit the browned fillet in the centre and spoon over the sticky balsamic onions.
• Fold up the ends and bring over the sides
• trim any excess if there are double layers of pastry
• and brush with beaten egg. Use the pastry trimmings to cut out three leaves and arrange in the centre of the Wellington
• then glaze them with egg. Chill in the fridge for 1 hour
• along with any remaining beaten egg.
• Preheat the oven to 220C/200C Fan/Gas 7. You will need a large baking tray lined with non-stick baking paper preheated in the oven so that it is piping hot.
• Brush the Wellington with the remaining beaten egg. Sit it on the hot baking tray and roast for 20–25 minutes
• or until golden-brown. Leave to rest for 5–10 minutes before carving.
• Meanwhile
• to make the sauce
• fry the reserved cooked onion in a saucepan over a high heat for 1 minute. Sprinkle in the flour
• and stir. Add the hot stock
• fruit jelly and port. Bring to the boil
• stirring
• and cook for 5 minutes
• or until reduced and thickened.
• Strain the sauce through a sieve
• return it to the pan
• season with salt and pepper
• and cook for a few more minutes
• until it has a coating consistency. Add more salt and pepper if necessary.
• Carve the venison into very thick slices and serve with the port sauce.