Triggers Venison Wellington

The best cut of venison to use is the back straps (known as the scotch or porterhouse on beef). Make sure the venison is well aged. Clean and trim the venison of any excess sinew and roll in your favorite seasoning. Heat the oil in a fry pan then sear the piece of venison on all sides until brown, then remove and set aside to cool. Add the p?t? to the pan juices and stir until mixed. Note, you can use any p?t? but venison is best. My Venison p?t? recipe is also online. Add the cracked pepper to the cream cheese and mix in. Lay a sheet of pastry down and place the venison on top.Smear the pepper cream cheese on top, then the mixed p?t? on top again. Cover the top with another sheet of patry after using the egg yolk to wet the sides of the lower piece to ensure it seals. Score the pastry a couple of times diagonally across the top piece of pastry then brushwith the remaining egg. Place on a greased baking tray. Bake at 200?C for 15 min then reduce temperature to 180?C and bake for another 25-30 minutes. Sauce Melt the butter and add flour stirring constantly. Add the wine, sherry, stock cube, water, sugar and green peppercorns. Bring to a boil the simmer for three minutes. Add the cream and mix in just before serving. Serve with roast potatoes and your favorite roast vegetables. I''d recommend a realy big red wine to accompany the dish like a 2005 Grant Burge "Filsell" Barossa Old Vine Shiraz. Enjoy.