Fillet Of Venison Wrapped in Prosciutto

Try venison instead of other meats for a really different and formal dish. Our recipes are quick and easy to make and are really tasty.

Method

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.

Ingredients

Salt And Pepper
Slices Of Prosciutto 10
Sage Leaves 4-5
Fillet Of Venison, 150g Per Person 1
String

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Accompaniment

Stoneleigh Vineyards Pinot Noir

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