This oven-broiled venison tenderloin recipe is one of the easiest fancy wild game meals you can make. Wrapped in prosciutto and served with a homemade dijon cream sauce. This combo pairs well with just about any side dish but is magical with my mushroom and potato gratin.
Looking for more venison recipes? Try this hearty venison soup or my collection of venison slow cooker recipes.
Wrapping venison in pork has been catching a lot of flak these days, and I don’t really understand why. Used moderately, it is just like any other seasoning component out there, which enhances the flavor of the meat.
I’ll admit that sometimes thick slices of fatty smoky bacon can overwhelm deer meat. That’s why I generally lean towards using prosciutto when wrapping the meat.
It adds a thin, crisp texture, saltiness, and a little umami funk from the aged pork without completely overpowering the venison’s flavor.
Using Different Cuts of Meat:
You can use venison backstrap or venison eye of round for this recipe. Adjust the ingredient amounts and cooking times needed for larger cuts of meat.
More Venison Recipes
- Venison Tataki
- Venison Medallions
- Venison Carpaccio
- Venison Backstrap Steak with mushroom cream sauce
- Pan-seared Venison steak with garlic herb marinade
If you cook this venison wrapped prosciutto recipe, leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Oven Broiled Venison Tenderloin with Prosciutto
Ingredients
For the Venison
- 2 venison tenderloins
- 1 teaspoon Dijon mustard
- 2 teaspoons finely chopped fresh parsley
- 8 slices prosciutto
- salt and pepper
- 1 tablespoons olive oil (for brushing the meat)
For the Mustard Cream Sauce
- 1 tablespoon butter
- 1 1/2 teaspoons flour
- 8 oz chicken stock
- 2 oz brandy (or bourbon)
- 1 oz Dijon mustard
- 1/4 cup minced red onion
- 4 oz heavy cream
- 1 teaspoon chopped fresh thyme
Instructions
Prep the Venison
- Lay 4 slices of prosciutto, shingled so that it creates a square shape on a piece of parchment paper. Place one piece of the venison in the center of the prosciutto square.
- Using the parchment paper to help you, roll the prosciutto tightly around the venison. Repeat this process for the other piece of meat.
- Season the venison all over with salt and pepper. Rub 1 teaspoon of the mustard evenly over each piece of meat. Now roll the meat around in the chopped parsley until both pieces of meat are evenly coated.
- To ensure the prosciutto sticks, I recommend refrigerating it for at least 1 hour, or up to overnight, before cooking.
Make the Mustard Cream Sauce
- Place a medium sized pot over medium-low heat. Add the butter and melt. Now add the flour, stir to combine and cook for two minutes. Stir frequently to prevent burning the roux.
- Slowly add in the chicken stock while whisking to combine thoroughly. Add the remaining ingredients and cook at a slow simmer until it is thick enough to coat the back of a spoon. Season with salt and pepper to your liking.
Broil the Tenderloins
- Adjust the oven rack: Place one of your oven racks within 5 to 8 inches from the heat source.
- Place the tenderloins on a heavy-duty baking pan with the prosciutto seam side down.
- Brush the tenderloins with olive oil.
- Place in the oven and broil for 4 to 6 minutes. I recommend checking the internal temperature with an instant-read thermometer at the 4-minute mark.
- Let the meat rest for 5 to 10 minutes before slicing.
NOTES
- Wrap and chill before cooking. Roll each tenderloin tightly in the prosciutto and refrigerate it for at least 1 hour or up to overnight. That helps the prosciutto hold its shape and seal better in the pan.
- Start seam-side down. Put the wrapped tenderloin into the hot pan with the prosciutto seam facing down first and cook about 2 minutes to set the wrap before turning it.
- Brown all sides evenly. Keep turning the tenderloin until the prosciutto is nicely browned on all sides. Do not leave it sitting too long on one side or the prosciutto can overcook before the venison is ready.
- Finish gently if needed. If the prosciutto is crisp before the venison reaches your target internal temperature, move it to a 225 F oven to finish cooking without burning the outside.
- Simmer the sauce slowly. After whisking in the stock, add the remaining sauce ingredients and keep it at a slow simmer until it coats the back of a spoon. Season the sauce at the end with salt and pepper to taste.
- Rest before slicing. Let the tenderloin rest 5 to 10 minutes before cutting so the juices settle and the slices stay cleaner.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
1 thought on “Oven Broiled Venison Tenderloin with Prosciutto”
this was so delicious! we had mule deer tenderloins, not too big so the proscuitto came through. the sauce was the bomb.