Marinated Venison Tenderloin Wrapped in Prosciutto
Delight your taste buds with this show-stopping Marinated Venison Tenderloin Wrapped in Prosciutto, an elegant dish perfect for special occasions or a gourmet dinner at home. Tender venison is infused with robust flavors from a bold marinade of red wine, garlic, rosemary, and thyme, then wrapped in salty, crispy prosciutto for an irresistible contrast of textures. After a quick sear in butter, this dish roasts to perfection, locking in the rich, savory flavors while remaining juicy and succulent. Serve these beautifully sliced medallions alongside roasted vegetables or creamy mashed potatoes for a restaurant-worthy presentation. Packed with flavor, this dish is a true celebration of elevated rustic cuisine.
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Recipe Information
Ingredients
- 1 lb Venison tenderloin
- 3 tbsp Olive oil
- 3 pieces Garlic cloves, minced
- 1 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 0.5 cup Red wine
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 8 pieces Prosciutto slices
- 2 tbsp Unsalted butter
- 1 roll Cooking twine
Instructions
In a large bowl or resealable plastic bag, mix the olive oil, minced garlic, rosemary, thyme, red wine, salt, and black pepper to create the marinade.
Add the venison tenderloin to the marinade, ensuring it is fully coated. Cover the bowl with plastic wrap or seal the bag, and refrigerate for at least 4 hours or overnight for maximum flavor.
Preheat your oven to 400°F (200°C).
Remove the venison from the marinade and pat it dry with paper towels. Discard the marinade.
Lay the prosciutto slices on a clean surface, slightly overlapping to form a rectangle large enough to wrap the tenderloin.
Place the venison tenderloin on top of the prosciutto slices. Roll the prosciutto around the tenderloin, wrapping it completely. Secure the prosciutto with cooking twine to hold everything together.
Heat a large oven-safe skillet over medium-high heat and add the unsalted butter.
Sear the prosciutto-wrapped tenderloin in the skillet for 2-3 minutes per side, until the prosciutto is crispy and golden brown.
Transfer the skillet to the preheated oven and roast for 10-15 minutes, or until the internal temperature of the venison reaches 130°F (54°C) for medium-rare.
Remove the skillet from the oven and let the venison rest for 10 minutes. Loosely cover it with aluminum foil during this time.
Slice into medallions and serve immediately. Pair with roasted vegetables, mashed potatoes, or a red wine reduction sauce for a complete meal.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 7732 mg | 336% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.7 g | ||
| Protein | 217.1 g | 434% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3094 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
