Saddle of venison in puff pastry with béchamel potatoes

Name: Saddle of venison in puff pastry with béchamel potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 discs (à 75 g) deep-frozen puff pastry; 300 g Mushrooms; 200 g Shallots; 600 g baby potatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g leaf spinach; 500 g Brussels sprouts; 500 g detached saddle of venison; 3 Egg Yolk; 50 g Breadcrumbs; 3 TABLESPOONS + 500 ml milk; 20 g + 1 tsp butter or margarine; 20 g Flour; 7-10 Tbsp grated nutmeg; 100 g Bacon; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Aluminium foil