- 1 package (2 pieces) Maui Nui venison tenderloin, trimmed of any silverskin
- 4 to 8 full slices of prosciutto (thinly sliced)
- 2 scallions, trimmed and thinly sliced
- 1 cup frozen peas
- 1 Tbsp lemon juice
- 1 Tbsp butter (or more olive oil)
- Aged balsamic vinegar and extra virgin olive oil to garnish
- ¼ cup raw, unsalted cashews
- ¼ cup boiling water
- 2 cloves garlic, minced and divided
- 8 fresh sage leaves, minced
- ¾ tsp ground fennel
- 1 tsp fine sea salt, divided
- ½ tsp freshly ground black pepper
- 1-1/2 Tbsp extra virgin olive oil, divided
Preheat the oven to 400F.
Place the cashews in the jar of a blender and pour in the boiling water. Set aside to soak for at least 15 minutes while you prepare the rest of the ingredients.
In a mortar and pestle, mash together one clove of the garlic, sage, fennel, ½ tsp salt, black pepper, and 1 Tbsp olive oil into a paste.
*Note If you don’t have a mortar and pestle, you can work the garlic and sage into a paste by sprinkling the salt over them and finely mincing the mixture together while occasionally using the side of your knife to scrape/smear the mixture against the cutting board. The salt will act as an abrasive and help break down garlic and sage. Mix the paste with the fennel, pepper, and olive oil in a small bowl.
Place the tenderloins in a small tray or bowl and rub all over with the garlic-sage paste. Cover and place in the fridge until ready to use.
Place a small saucepan over medium-low heat and add the butter (or 1 Tbsp oil). When melted, add the scallions and garlic. Cook for 2 minutes stirring often – do not let brown. Add the peas, the remaining ½ tsp salt, and 1 cup water.
Raise the heat and bring to a boil and then reduce the heat and simmer for 5 minutes. Add the mixture, the liquid, and the lemon juice to the blender. Let cool for a few minutes while you wrap the tenderloins in the prosciutto.
On a cutting board place, 2 slices of prosciutto next to each other with, them slightly overlapping by a half inch or so. This should be enough to fully enclose a tenderloin. If not, use another piece or two. Place a tenderloin (with as much sage-garlic paste clinging to it as possible) close to the edge of the prosciutto slices.
Carefully roll the tenderloin, enclosing the meat as tightly as possible, until it is fully wrapped in the prosciutto. The prosciutto should stick together nicely to seal the tenderloin. Fold over the ends of prosciutto to make a completely enclosed package. Repeat with the other tenderloin and remaining prosciutto slices. Cook’s bonus – eat any leftover prosciutto while the meat is cooking!
Place a medium oven-proof skillet over medium heat and add the remaining ½ Tbsp olive oil. When hot, add the prosciutto-wrapped tenderloins and cook for a minute of two on each side (turn them gently) until the prosciutto is lightly browned and just beginning to crisp up. Place the pan in the oven and cook for 6 to 8 minutes for medium-rare (about 125°F on an instant-read thermometer). Remove from the oven, transfer the meat to a clean cutting board, and rest for 5 minutes.
While the meat is resting, blend the pea mixture until it is silky smooth. You may want to remove the pour cover of the lid and place a towel over the opening to prevent any steamy splashes if the mixture is still fairly hot. Feel free to return the sauce to a pot to gently keep it warm if it has lost too much heat.
Carefully slice the tenderloins into a few pieces for serving – you can do nice rounds or cuts on the bias – or leave them whole. Place a generous amount of sauce on each plate and top with the whole or sliced tenderloin. Drizzle with a bit of balsamic vinegar and extra virgin olive oil. Enjoy!