Venison wrapped in prosciutto with blackberry sauce

Preparation time: 1hr 30min

servings per dish: 2

Ingredients:

1. 2 Venison Steaks
2. 6 rashers of prosciutto
3. 1 bunch Thyme
4. Roast radishes
5. Bunch of small radishes
6. 1 tbsp. Olive Oil
7. Mashed Swede
8. ½ Swede
9. 1 tbsp. Butter
10. ½ tsp salt
11. Caramelised Onion
12. 1 white onion
13. 2 tbsp. butter
14. 1/2 tbsp. demerara sugar
15. 1 splash balsamic vinegar
16. Yorkshire Puddings
17. 75g Flour
18. 160ml Milk
19. 2 eggs
20. 1 tbsp. horseradish
21. 1 tbsp. butter
22. Blackberry Sauce
23. 1 clove garlic
24. 1 small shallot
25. 50g Blackberries
26. 2 tbsp. blackcurrant jam
27. 100 ml Beef stock
28. 120ml Red wine

Method:
Yorkshire Puddings
To make the Yorkshire puddings put the two eggs, milk and horseradish sauce (I prefer to use Polish Chrzan) and whisk the mixture together. Now add the flour slowly through a sieve and whip it all into a smooth consistency. Set aside and heat the oven to about 220C. With the butter, coat the baking tray and when the oven is hot, put the tray in for about 4 mins. Now take out the tray and pour the mixture in and put back into the oven for about 20 mins. The butter should stop the puddings sticking to the tray.

Roasted Radishes

Wash and trim the radishes and just cut them in half. Add a tbsp. of Olive oil and coat all the radishes. Now place them face down on a baking tray and put them in the oven at 220c for about 10 mins
Blackberry Sauce

For the sauce , mince the garlic and add the jam and shallots and wine and place over a medium heat in a pan. Simmer this for about 15 minutes so that it reduces down to about half the quantity. At the same time, simmer the beef stock so that it too reduces down to about half. When both are done sieve the reduced currant sauce into the beef stock and add a teaspoon of butter and set aside.

Mashed Swede
For 2 people I generally use half a large swede chopped into cubes and put into a pan of boiling water with about half a tsp of salt. Bring this to the boil and then cover the pan and simmer for about 15 mins. Once soft add the tbsp. of butter and mash it and its ready to serve.

Caramelised Onions
Chop the onion and gently fry in the butter for about 40 mins on a low heat, just stir every 5 mins to stop them from burning. I make sure that they are covered as well and then when the onions have gone nice and brown add a ½ tbsp. of demerara sugar and a splash of balsamic vinegar.

Venison
Lay the strips of prosciutto on some greaseproof paper so that they overlap and spread on the caramelised onion. Now with the Venison steaks sear them in a frying pan for 3 mins so that a nice colour is put on both sides. Strip a bunch of thyme and then drizzle the venison steaks with the Olive oil. Roll the Venison in the thyme and place on the prosciutto and wrap the steaks. Place into a preheated oven at 220c for about 6 mins. When done remove from the oven and let the meat rest for about 5 minutes before serving.

To serve, lay the wrapped venison on a bed of swede with the roasted radishes surrounding. Spoon on the Blackberry Jus and add a couple of fresh blackberries with a sprig of thyme to finish.

What I love about this dish is that it’s a firm favourite of ours after a walk on the Cornish coast when on holiday. It’s such a rich taste and the blackberries are of course picked whilst walking along the cliff tops from Polperro back to Looe.