Season your venison with salt and sear in a little oil in a very hot pan. Remove to a rack and refrigerate when cool.

In the same pan add your finely chopped shallots and a knob of butter, sauté them till softened then add your mushrooms, cook until the moisture has evaporated. Stir in your black pudding and cook gently until it forms a paste. Place onto a plate to let cool.

Make your kale pancakes by first blanching or steaming the Kale, refresh in cold water. In a blender add the egg, flour, milk, pinch of salt and the kale, squeezing all the liquid out first. Blend till a green batter is formed, then in a little oil make your pancakes. You will only need 2 but keep the rest for another recipe.

Lay two pancakes out, split the black pudding mix between them and gently cover it in a thin layer. Brush the venison with Dijon mustard and lay onto the pancake. Roll it up tucking the edges in and then roll into plastic wrap, rolling on the worktop to form a sausage, then refrigerate.

Unroll your puff pastry, divide in two then into 4, two square pieces and two thinner pieces for the lattice. Keep the lattice pieces refrigerated while you mix your egg yolks with a little milk and completely cover one side of the pastry. Roll your venison pieces up carefully tucking the edges in, then refrigerate. Cut your lattice then brush the wellie all over with egg yolks and stretch the lattice across it. Brush with egg yolks.

Set probe to 54c and put into a preheated oven at 200c fan for about 25 minutes or until your thermometer goes off!