Ingredients

Steps

• Melt 25g butter in a pan and sauté shallot and garlic until soft.
• Add mushrooms and cook for 3 minutes before stirring in herbs and seasoning.
• Roll out the pastry and let it rest in the fridge.
• Season venison, sear in 50g foaming butter, roll in crushed pepper, and cool.
• Spread pâté and mushrooms on pastry, place venison on top, and wrap tightly.
• Chill the parcel for 30 minutes and preheat the oven to 220°C.
• Brush with egg and bake for 25 minutes until golden brown.
• Serve with roasted vegetables and braised cabbage.