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
Fabulous example of the grape variety, honeyed lime notes dominate. A pure and delicate bouquet of ripe citrus-lime and blossom aromas. Beautifully balanced with intense flavours, lovely juicy length and a zesty lime finish. Great on it's own or with light fresh food. Buy this wine if you like: Expressive white wines with distinctive character.