Recipe

Prosciutto-wrapped venison

Aug 27, 2013 2:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 6
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Ingredients

Prosciutto-wrapped venison
  • 2 500 g venison tenderloins, at room temperature
  • 2 tablespoon olive oil
  • 2 tablespoon thyme leaves, plus 4 thyme sprigs
  • 8 slices prosciutto

Method

Prosciutto-wrapped venison
  • 1
    Preheat oven to 200°C or 180°C fan forced. Rub venison with 1 tbsp of oil and roll in thyme. Wrap 4 slices of prosciutto around each fillet.
  • 2
    Heat remaining oil in an ovenproof frying pan or on a barbecue hotplate on high. Add venison and brown all over, turning once. If browning meat in a non-ovenproof frying pan or on a hotplate, transfer to a baking tray, otherwise leave in frying pan.
  • 3
    Top with thyme sprigs and roast, uncovered, for 6 mins, until medium rare. Transfer to a plate, cover loosely with foil and set aside to rest for 3 mins.
  • 4
    Slice venison into thick medallions, arrange on a warmed platter. Serve with a generous bowl of garlic-braised squash and a bowlful of plum chutney on the side.

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