Wild venison loin wrapped in our own mushroom duxelles and encased by hand in a crisp puff pastry. This luxury Scottish twist on a classic makes a stunning centrepiece for your dinner table.

Cooking guidelines from defrosted: preheat oven with a non-stick baking tray inside to the appropriate temperature.

Remove the outer packaging, leave on the baking paper, and allow to come to room temperature for 10 minutes.

Brush pastry with a mix of beaten egg and cream. Lightly oil the preheated tray, remove the baking paper and place the Wellington on the baking tray and cook in the centre of the oven for:

Rare: fan oven 230°C / gas 9 for 15-16 minutes (internal rested temperature 45-47°C)
Medium: fan oven 220°C / gas 9 for 18-19 minutes (internal rested temperature 55-60°C)
Well done: fan oven 220°C / gas 9 for 22-23 minutes (internal rested temperature 72-75°C)

Remove from the oven and rest for 5-8 minutes before serving.

Do not reheat once cooked.

Cooking appliances vary in performance, these are guidelines only.