Venison loin wrapped in duxelle mushroom paste and Parma ham for a delicious wellington!
For the mushroom duxelles:
For the mushroom duxelles, start by finely dicing the shallot and garlic, then sweat them in a pan over a gentle heat with thyme and a pinch of salt.
Meanwhile, blend the mushrooms until they turn into a rough paste and add them to the pan with the garlic and shallot. Cook the mixture on a low heat until all the moisture has evaporated, and the paste has become firm.
Season to taste and leave it to cool to room temperature. You could also add a drop of white truffle oil to this to make it even more special.
To assemble the wellington: