Trim the fillet of all sinew. Season and wrap the fillet with the prosciutto enclosing a few sage leaves as you
wrap. Do not overuse the sage as it can be a little overpowering. Secure the fillet with string. Brown in a hot
pan. Finish cooking in a hot oven for only about 15 minutes if serving rare. Allow to rest for at least 30
minutes before carving. Serve with a good port gravy, diced roasted parsnips or with braised red cabbage
cooked with apples, chestnuts, juniper berries and port.
|Salt And Pepper|
|Slices Of Prosciutto||10|
|Fillet Of Venison, 150g Per Person||1|
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
A firm structure, underlying fresh cherry fruits, soft tannins and lasting finish.