Mary Berry served up venison Wellington with caramelised onions and port jus on Mary Berry’s Country House Secrets.

The ingredients are: 1 tbsp olive oil, 750g 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 ready-rolled puff pastry, 1 tsp Dijon mustard, 1 free-range egg, beaten, salt and freshly ground black pepper.

For the jus: 1 tbsp plain flour, 300ml hot beef stock, 100ml port or red wine and 1 heaped tsp redcurrant or other fruit jelly.

The recipe is available in Mary’s book titled: Mary Berry Everyday – available at Amazon now.