Prosciutto Wrapped Venison Fillet with Wild Berry Sauce

I used Prosciutto Crudo to wrap my venison eye-fillet but bacon or similar would also work well in this dish. Partnered with a red wine and berry sauce, it makes for a rich meal which would go well with some roast carrots or greens.

The ingredients you will need are:

  • A venison eye fillet (you could try a back steak)
  • Prosciutto Crudo slices (or similar)
  • 1/2 red onion finely diced
  • 1/2 tsp dry thyme
  • 1/2 cup red wine
  • 1 cup blackberries (can use frozen) dusted in flour
  • 2/3 cup beef stock
  • 1 tsp coconut sugar
  • 1/2 tsp ground ginger
  • 1 tsp wildberry jam
  • 1 tbsp butter in small chunks

To make the dish:

  • Wrap your venison fillet tightly in the Prosciutto
  • Fry for a total of about 5-6mins searing all sides
  • Remove from pan and loosely wrap in foil to rest while you make the sauce
  • In the same pan add in your onion and fry for 1 minute on a high heat
  • Add in 1/2 teaspoon dry thyme and mix through
  • Add in your wine and scrape the pan clean
  • Let the wine reduce by half
  • Add in your berries, beef stock, coconut sugar, ginger, and jam
  • Check the seasoning – I only added pepper as the Prosciutto is very salty
  • After about 5minutes mash the berries with a spoon and mix into the sauce
  • When the sauce coats the back of a spoon (after about 6-7mins total boiling) remove the pan from the heat
  • Whisk in your chunks of butter one piece at a time
  • Slice your venison with a sharp knife and top with your sauce
Prosciutto Wrapped Venison Fillet with Wild Berry Sauce

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