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Venison Fillet En Croute with Chestnut Puree

Serves 4

1 Venison Fillet
225g puff pastry
1 Tin of Chestnut Puree
100g Mushrooms, sliced
Milk to glaze

Roll out the pastry into a rectangle about 2 inches/5cm larger all round than the fillet. Place the fillet on the pastry, cover with the chestnut puree and top with sliced mushrooms.

Season well, fold the pastry up to cover the fillet, using a little milk to seal the pastry casing. If possible, refrigerate overnight.

When ready, brush the pastry with a little milk, place in a hot oven and cook for 40 minutes.

Serve in thick slices with glazed carrots and green vegetables.

Source: Top Rack Venison