Venison wellington

onion 1, finely chopped

oil

open cap mushrooms 4, finely chopped

garlic 2 cloves, crushed

flat-leaf parsley a small bunch, chopped

white bread 1 slice, soaked in milk and then mashed

Dijon mustard

apple 1, peeled and grated

vension mince 500g (or use some venison burgers)

eggs 2, beaten

puff pastry 2 sheets