Venison Fillet in Pancetta

If you get good quality venison this will be a melt-in-the-mouth dish!


Heat the oven to 80C. Wrap the pancetta around the fillets, you can use cocktail sticks to secure it but I don't do that. Heat the oil to fairly hot in a frying pan, brown the fillets all round. Transfer them to a tray in the oven. Use a meat thermometer, if it reads 70C/160F the meat is medium. Otherwise you have to check by pushing with your finger like you would do with a steak. In the mean time heat the butter in the same -not washed out- frying pan, add the chutney or jam (I use spicy tomato chutney), the wine and reduce the sauce to half its volume. Taste and add salt, pepper, Tobasco and Worcester sauce to your liking. You can thicken the sauce a bit more with a bit of corn starch dissolved in water if the sauce is too thin. Rest the meat a little while, then slice each fillet in small medallions and serve them on the sauce with a nice winter vegetable (red cabbage or sprouts?) and boiled potatoes. Enjoy!


2 Venison fillets about 140 gram each

Pancetta Per Fillet 5 Slices
Corn Starch
Red Wine 1 Glass
Chutney Or Jam 2 Tbsp
Butter 1 Tbs
Vegetable Oil 1 Tbsp

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