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Venison Wellington with caramelised onions and port jus
Fruit and vegetables
2
onions
, thinly sliced
1 tbsp finely chopped fresh
thyme
leaves
Tins, packets and jars
plain flour
, for dusting
1 tsp
Dijon mustard
1 tbsp
plain flour
1 heaped tsp
redcurrant jelly
Cooking ingredients
1 tbsp olive
oil
1 tbsp light muscovado sugar
1 tbsp
balsamic vinegar
salt and freshly ground
black pepper
300ml/½ pint hot
beef stock
Dairy, eggs and chilled
375g/13oz ready-rolled
puff pastry
1 free-range
egg
, beaten
Meat, fish and poultry
750g/1lb 10oz
venison
fillet, from the thickest end, trimmed
Other
100ml/3½fl oz port or
red wine
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