Ingredients

800 g Venison fillet salt and freshly ground black pepper 4 Garlic Cloves peeled and finely chopped 1 tablespoon picked marjoram 1 tablespoon picked Flat-leaf parsley 1 tablespoon picked Mint Lemon 1 tablespoon Caper rinsed and roughly chopped 12 Slices prosciutto Extra Virgin Olive Oil 1 Splash red wine 50 g Butter

Description

Use A Sharp Knife To Remove Any Sinew From The Venison Fillet. Slice Almost All The Way Through The Venison Horizontally To Butterfly It, If Possible Make A Second Horizontal Slice To Really Butterfly It Flat. Use Your Hands To Press Down On The Meat To F

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