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
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.