Rick Stein served up a tasty Venison Wellington with chestnut mushrooms and prosciutto on Rick’s Stein Cornwall.

The ingredients are: 750g trimmed loin of venison, 1 tbsp vegetable oil, 50g butter, 1 small red onion, finely chopped, 1 garlic clove, finely chopped, 400g chestnut mushrooms, very finely chopped in a food processor, 1 tsp fresh thyme leaves, finely chopped, 2–3 tbsp sherry, 8–10 slices prosciutto, plain flour, for dusting, 500g pack puff pastry, 1 large free-range egg, beaten, salt and freshly ground black pepper.

For the gravy: 50g butter, 1 large red onion, chopped, 1 tbsp plain flour, 300ml red wine, 300ml beef stock and 1 heaped tbsp redcurrant or quince jelly.

See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Amazon now.