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Venison Fillet Rolled in Herbs, Wrapped in Prosciutto

There’s plenty going on here, although compared to the rest of our matches, this one is pretty straightforward. Considerations include the earthy flavour of the venison, the cooking method, the prosciutto, the seasoning and the sauce. Full bodied reds, preferably those with good structure and a bit of spice, should do the trick nicely, and Shiraz would be a good place to start. Look for names like Peter Lehman, Yalumba, Torbreck, Wynns and Clonakilla.

Notes

I must confess I have done this recipe many time before using a beef fillet, this recipe can also be used for pork loin. I love to serve this sliced at the table so guests can help themselves.

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Angus Hughson

Chardonnay, Pinot Noir and Rose are the best wines to pair with Venison Fillet Rolled in Herbs, Wrapped in Prosciutto.

 
 

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