Description

Prosciutto wrapped filet of venison with apple cranberry chutney

Ingredients   (4 portions)

4 7 oz filet of venison
4 slices of prosciutto
2 tablespoons of canola oil

For the chutney

1 tablespoon butter
1 delicious apple cut in dice
½ Spanish onion cut into dice
3 tablespoons of raisins
3 tablespoons of dried cranberries
1 star anise (optional)
1 cinnamon stick
6 tablespoons of apple cider vinegar
6 tablespoons of white wine
4 tablespoons of maple syrup
2 teaspoons of lemon juice
Salt pepper to taste

For the chutney

On medium heat melt butter and sweat the onions and apple just until they are translucent. (About 5 min.) Add the raisins cranberries star anise and cinnamon stick. Let simmer for 3 mins.  Deglaze the pan with vinegar, lemon juice, and white wine.   Reduce the heat, add the maple syrup and let simmer until liquid has evaporated. Set aside. (Chutney can be made in advance and simply re heated when needed)

For the venison

Pre heat oven to 425f
Wrap prosciutto around the filet - use a tooth pick if needed.
Season the meat with salt and pepper and sear in a hot pan on both sides. (About 2 minutes a side)
Place meat in oven for about 5 mins for Medium rare (venison is best when serve medium rare)

Serve with chutney