The one thing that makes this dish so delicious is the apple and pear compote. You will not need any sauce with this venison dish. There is enough garlic butter in the puff pastry for a sauce.

Portion the venison meat into 4, 6 ounce pieces and flatten out with a meat mallet. Place the venison onto

each of the puff pastry pieces. Chop the onion and spring onions and place on top of the venison with the cheddar cheese. Chop the garlic and mix with the butter. Place on to the venison and fold the four sides of the puff pastry into each other. Place the venison in puff pastry onto a baking tray. Crack the egg yolk into a small bowl and brush over each of the venison in puff pastry and sprinkle the sesame seeds over the top of the puff pastry. Bake in the oven of 360F for 20 minutes.

Chop the apple and pear and place into a small pot and place onto the stove on a low heat. Slice the onion and add. Add the sultana’s, vinegar. sugar, cinnamon and curry powder and simmer for 20 minutes.

Place the apple and pear compote into a pasta bowl and place the venison in puff pastry on the top.

4 by 6 ounces venison

½ small white onion

¼ cup grated cheddar cheese

2 tablespoons chopped spring onions

2 tablespoons salted butter

2 cloves fresh garlic

4 small sheets puff pastry

1 egg yoke

1-teaspoon sesame seeds

1 small green apple

½ onion

1 small pear

1 teaspoon sultana’s

2 tablespoons sugar

2 tablespoons champagne vinegar

1 teaspoon cinnamon

1 teaspoon curry powder

Time to make 1 hr Serves 4