Venison Wellington

Found frozen puff pastry made with only pure butter and flour, great. 

So thought of making a simplified wellington with venison loin. Season venison with salt and pepper for a couple hours. Sear at medium heat until pink inside (the cooking degree you like), quite long around 20 minutes. Let it cool down. 

Roll puff pastry between 2 sheets of baking paper to 3mm thick, cut to right size for the size of meat used. Spread pesto sauce on all sides of meat and lay on puff pastry, wrap up. Brush with melted butter and cut a cross in the middle to let steam out. Bake at 220˚C until surface golden, around 18 minutes. The meat inside will be warm through and still pink.