Venison in serrano ham with pearl barley and roasted veg

Venison in serrano ham with pearl barley and roasted veg

Recipe below!

We had a beautiful venison fillet in the freezer and I wanted to make a summery dinner with it. Wrapping it in ham and pan frying it meant it was crispy, salty but soft and so tender inside. Save this snd recreate it!

Ingredients (2 people):
1 small venison fillet
5 sheets Serrano ham
2 large carrots, peeled and chopped into batons
Handful green beans
175g pearl barley
2 sprigs rosemary
4 cloves garlic
1 vegetable stock cube
Juice 1/2 a lemon
1 tbsp Dijon mustard
1 knob of butter

1. Put your barley onto boil in a pan of water with the stock cubes for an hour. Put your oven to 180.
2. While your barley is cooking, add your carrots to a roasting tray with oil and salt and pepper. Roast for 45 mins or until soft and browned. Add the beans and garlic to the tray and roast for another 10 mins. Remove and set aside.
3. While the veg is roasting, heat a pan with a bit of oil onto high. Grind some pepper onto the fillet. Fry it on each side until browned (30 seconds each side). Remove and set aside to cool. Once cooled brush with the mustard all over. Lay the ham on clingfilm in a row, so that it’s 1-2cm longer than the length of the meat. Lay the meat ontop, and roll the ham with the clingfilm round the meat to make a cylinder, tighten by spinning whilst holding the ends.
4. Add a little more oil to your frying pan on high. Remove the clingfilm and fry for 2 mins each side or until browned and crispy. Add the rosemary and the butter, and baste the meat for a few more mins. Remove the meat onto a board and cover with foil.
5. Drain the barley, mix in the veg, lemon and salt and pepper with a glug of olive oil. Serve onto plates. Slice your meat into 6 chunks, serve!

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