Rotorua Venison Wellington

Ingredients

• 4 venison steaks, cut into rectangle shape
• 100g of raw prosciutto, sliced thinly
• 100g of onion, finely chopped
• 50g of parsley, finely chopped
• 100g of flour
• 50g of butter
• 100g of grated cheese
• 2 eggs
• salt and pepper to taste
• 100g of toasted bread, sliced thinly
• oil for frying

Method

1. Prepare the venison steaks, cut them into a rectangle shape and season with salt and pepper.
2. In a pan, sauté the finely chopped onion in butter until golden.
3. Add the finely chopped parsley and cook for another 2 minutes.
4. In a bowl, mix the flour with the beaten eggs and salt.
5. Dip the venison steaks in the flour-egg mixture and coat them with thin slices of raw prosciutto.
6. Place the venison steaks in a baking dish and cover with the onion, parsley and cheese mixture.
7. Wrap the venison with the toasted bread slices.
8. Fry the Rotorua Venison Wellington in hot oil until golden and crispy.