Venison Wellington

• 400 g prime middle loin venison (saving the end pieces for the tartare)
• sea salt and freshly ground black pepper
• olive oil

Preparation

Season the venison with salt and pepper. Heat a splash of olive oil in a frying pan until hot. Place the venison in the pan and brown for 30 seconds on each side, making sure that the meat remains raw inside. Remove from the pan and place in the fridge to chill.

Roll out the pastry on a floured surface to the size of an A4 piece of paper and about