This dish combines venison fillet wrapped in crispy prosciutto, paired with a simple wild berry and red wine sauce. It's a fantastic balance of savoury and sweet, making it perfect for a special occasion or dinner party. Serve alongside roasted vegetables or greens to complete the meal.
Ingredients
- 2 venison eye fillets (or backstrap)
- 6 Prosciutto Crudo slices (enough to wrap the fillet)
- 1/2 red onion, finely diced
- 1/2 tsp dried 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 wild berry jam
- 1 tbsp butter, in small chunks
- 1 salt & pepper, to taste
Instructions
- Wrap and Sear the Venison: Wrap the venison fillet tightly in prosciutto slices. In a hot pan, sear the fillet for about 5-6 minutes, turning to sear all sides. Remove from the pan, wrap loosely in foil, and let rest while you make the sauce.
- Prepare the Sauce: In the same pan, add diced onion and cook for 1 minute on high heat. Add the dried thyme and mix well. Pour in the red wine, scraping the pan to deglaze. Let the wine reduce by half.
- Add Berries and Stock: Add the blackberries, beef stock, coconut sugar, ginger, and wild berry jam. Stir well and let the sauce simmer for about 5 minutes, mashing the berries slightly as they soften.
- Finish the Sauce: Once the sauce has thickened and coats the back of a spoon, remove it from heat. Gradually whisk in the butter chunks to create a glossy finish. Check seasoning and adjust with salt and pepper.
- Serve: Slice the venison fillet into medallions and spoon the wild berry sauce over the top. Enjoy with roasted vegetables or your choice of sides.
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
