This gluten free, Paleo friendly version of the classic Beef Wellington is a great way to impress guests!

Take your roast beef to the next level with these classic flavours.

Remove the Lamb from the fridge and allow to warm up to room temperature before you cook it. Preheat the oven to 180ºC...

Take the venison out of the fridge approx. 30 minutes before cooking.  Remove from the packaging and pat dry then season with salt and pepper...

Season the venison liberally with salt and pepper.  Heat a pan or the BBQ, add a little oil and sear the meat for 2-3 minutes.

Heat the olive oil in a heavy pan then add the sliced onion and cook on a medium heat until completely softened, approx. 15 mins.

Season the venison with salt and pepper.  Heat a dash of oil in a large casserole dish and sear the meat in a couple of batches, then set aside.  

Mix all the spices along with a good pinch of salt and pepper together. Place the venison into a large bowl, massage it with the spice mix, then cover with and place in the fridge for a couple of hours, preferably overnight.