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Venison Wrapped in Prosciutto with a Redcurrant Reduction and Potato Dauphinoise
By Sophie Hansen
Venison Wrapped in Prosciutto with a Redcurrant Reduction and Potato Dauphinoise
In this recipe
If meat is her canvas, Red Currant Jelly is Sue's paint
Preparation time:
20 mins
Cooking time:
30 mins
Serves:
4
Ingredients

1 x 500g venison tenderloin or 4 venison leg steaks
2 tbsp olive oil
2 tbsp thyme leaves
6 slices prosciutto
Beerenberg Redcurrant Jelly

Method:

Rub venison tenderloin fillet with olive oil, thyme leaves and Beerenberg Redcurrant Jelly. Wrap with prosciutto. When ready to cook, heat the barbecue to high and cook the fillets for 3 mins on each side and 1 minute on each side for the steaks. Rest well and then serve with all of the below. 

Bread sauce-flavoured Potato Gratin

Serves 6 and is perfect with venison. I used sebago potatoes. This recipe was inspired by one given in Nigella Lawson’s beautiful book Feast.

500ml full fat milk
500ml double cream
1 onion
2 cloves
1 tsp freshly ground nutmeg
3 bay leaves
1 tsp salt
2kg floury potatoes, peeled and thinly sliced

Preheat oven to 220C. Lightly grease a large roasting pan (37x30cm or thereabouts). Put the milk and cream in a large saucepan. Peel the onion, cutting it in half, then stick each half with a clove adding the studded pieces to the pan. Add the nutmeg, bay leaves and salt, then bring to nearly boiling point. Turn off the heat and put the lid on to infuse the milk for half an hour. Add the potatoes to the saucepan and cook over medium heat until almost tender (about 20mins). Fish out the onion and bay leaves and pour the whole thing into the roasting pan. Grate a little more nutmeg over the top and either cover and keep in the fridge until just before lunch; or cook for 20 minutes.