Directions

1. Season the venison fillet  with salt and black pepper

2. Heat a frying pan until it is hot and pour in 1 tbsp olive oil. Sear/brown the fillet on all sides (about 20 to 30 seconds)

3. Set aside until you make the Wellington

For the pancakes

1. Sift the flour into a bowl
2. Measure milk in a jug and whisk in the egg
3. Slowly pour the milk/egg mixture into the buckwheat flour and whisk well to make a batter and pour back into the jug (easier to control for pancake making)
4. Heat a large, flat pan to a medium temperature; lightly grease the surface with a little butter or oil

5. Pour some pancake batter into the pan and tip to cover the whole base of the pan. Ensure the pancake is very thin.  Once the edges begin to brown, flip the pancake and cook for a few seconds until the other side is just cooked

6. Set pancakes aside

For the Wellington

1. Roll the pastry out on a lightly floured work surface until it is very thin – about 25x35cm/10x14in. Trim the edges to create a pastry square. Brush the middle of the pastry with just a little mustard

2. Remove the skin from the Rampisham Velvet Salami and squash it down to make a piece that will fit over one side of the venison fillet

3. Place the browned venison fillet onto a pancake and then place the flattened Rampisham Velvet Salami on top of the venison

4. Fold/roll the pancake over the venison to make a big sausage, you may need more than one pancake. Trim the pancake so that it covers the venison but does not have more than one layer of pancake

5. Place the pancake-wrapped venison in the centre of the pastry. Fold up the ends and bring over the sides. Trim any excess if there are double layers of pastry, and brush with beaten egg. Use the pastry trimmings to cut out three leaves and arrange in the centre of the Wellington, then glaze them with egg. Chill the prepared wellington in the fridge for 1 hour, along with any remaining beaten egg

6. Pre-heat the oven to 220C/200C Fan/Gas 7. You will need a large baking tray lined with non-stick baking paper or a silicone baking sheet preheated in the oven so that it is piping hot

7. Brush the chilled Wellington with the remaining beaten egg. Place on the hot baking tray and bake for 20–25 minutes, or until golden-brown. Leave to rest for 5–10 minutes before serving

For the Jus

1. While the Venison Wellington is baking in the over you have time to make the jus

2. Melt the butter in a saucepan over a medium heat and add the flour

3. Cook the mixture over a gentle heat for about 2 minutes and then slowly add the beef stock and port, stirring all the time

4. Continue cooking until the sauce has thickened and then add the redcurrant jelly, stir until it has completely melted into the sauce. Taste the sauce and adjust the seasoning as required