Roast Venison with Prosciutto

A wood-fired oven at a high temperature is perfect for venison loin; much like a fillet of beef, it needs to cook really quickly to stay moist. This special occasion dish is a wonderful feast for all the senses, served with some sautéed wild mushrooms or wilted spinach and perhaps some buttery polenta. Ask your butcher for a strip loin from a fallow deer, with a diameter of about 7.5cm/3in.