• Larry White

PROSCIUTTO WRAPPED VENISON TENDERLOINS W/ DIJON CREAM SAUCE


Wrapping venison in pork has been catching a lot of flack 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 it comes to wrapping the meat. It adds a thin crisp texture, saltiness and a little umami funk from the aged pork without completely taking over the flavor of the venison.

This dish goes perfectly with my Wild Mushroom & Potato Gratin.


Note: You can use venison loins or sirloin steaks for this recipe. Adjust the amount of ingredients and cooking times needed for larger cuts of meat.


Ingredients


for the venison

  • 2 venison tenderloins

  • 1 teaspoon Dijon mustard

  • 2 teaspoons finely chopped fresh parsley

  • 8 slices of 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


Directions


for the Dijon sauce

  1. 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.

  2. 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

  1. 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.

  2. 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.

  3. Heat a heavy bottomed pan over medium heat. Once hot, add the oil. Now add the prosciutto wrapped venison seam side down and cook for about 2 minutes to form a seal on the prosciutto. Now cooked the meat on all sides until the prosciutto has nicely browned, and/or until the venison is cooked to your desired internal temperature. (*** If you like your meat on the super rare side, I would cook them over medium high heat, so that the prosciutto is nice and crisp and the meat still has a beating heart.)