PROSCUITTO WRAPPED VENISON TENDERLOINS
This venison tenderloin is wrapped in prosciutto, seared until crisp, and served with a Dijon cream sauce. It is a simple way to cook venison tenderloin when you want something a little more fancy without making it complicated.
Ingredients
For the Venison
- 2 venison tenderloins
- 1 teaspoon Dijon mustard
- 2 teaspoons finely chopped fresh parsley
- 8 slices prosciutto
- salt and pepper
- 2 tablespoons olive oil
For the Mustard Cream Sauce
- 1 tablespoon butter
- 1 1/2 teaspoons flour
- 8 oz chicken stock
- 2 oz brandy
- 1 oz Dijon mustard
- 1/4 cup minced red onion
- 4 oz heavy cream
- 1 teaspoon chopped fresh thyme
Instructions
For 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.
For the Venison
- 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.
- 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. Refrigerate for at least 1 hour or up to overnight before cooking.
- Heat a heavy bottomed pan over medium heat. Once hot, add the oil. Now add the venison with the prosciutto seam side down. Cook for about 2 minutes to form a seal on the prosciutto.
- Cook the meat on all sides until the prosciutto has nicely browned, and/or until the venison is cooked to your desired internal temperature. If the prosciutto is crispy before you reach the internal temperature your'e looking for, you can finish them in a 225 degree F oven.
- 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
Calories: 784kcal | Carbohydrates: 10g | Protein: 41g | Fat: 57g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 184mg | Sodium: 677mg | Potassium: 707mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1092IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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