You have no items in your shopping basket.

Show Modal

Prosciutto Wrapped Venison Loin

Venison tenderloin gets rubbed in coffee, orange zest and rosemary and wrapped in prosciutto for a succulent, rich dish. Prosciutto protects the loin as it is cooking to seal in the meat’s juiciness. A beautiful preparation.

SKU 1393-recipe

  • 8-10 Serves


  • 2 1 ½ pound venison loins, trimmed
  • 1 level tablespoon coffee beans
  • 1 teaspoon white peppercorns
  • 2 sprigs of fresh rosemary
  • 2 cloves of garlic
  • 1 orange
  • 2½ tbsp brown sugar
  • 2 tablespoons balsamic vinegar
  • 14 slices prosciutto
  • Olive oil


  1. Remove meat from refrigerator to bring to room temperature before cooking. Preheat oven to 350 degrees Fahrenheit.
  2. Crush the coffee beans and peppercorns in a mortar and pestle until fine, add and grind the rosemary leaves, then peel and crush in the garlic to make a rough paste. Finely grate in the orange zest and muddle in the balsamic.
  3. Cut each venison loin in half to make 4 pieces, then rub paste all over meat. Divide the prosciutto between 2 large sheets of parchment paper, slightly overlapping the slices.
  4. Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends. Tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
  5. To cook, drizzle the loins with oil, then roast in a preheated for 30 minutes, turning every 10 minutes.
  6. Take out of oven and rest for 10 minutes.
  7. Remove the string from the venison, then carve and serve. This dish is delicious with celeriac mash and steamed seasonal greens.