400g/14oz chestnut mushrooms, very finely chopped in a food processor
1 garlic clove, finely chopped
1 small red onion, finely chopped
1 large red onion, chopped
1 tsp fresh thyme leaves, finely chopped
plain flour, for dusting
1 tbsp plain flour
1 heaped tbsp redcurrant or quince jelly
300ml/10fl oz beef stock
salt and freshly ground black pepper
1 tbsp vegetable oil
2–3 tbsp sherry
50²µ/1¾´Ç³ú butter
1 large free-range egg, beaten
500g/1lb 2oz pack puff pastry
8–10 slices prosciutto
750g/1lb 10oz trimmed loin of venison
300ml/10fl oz red wine