PROSCIUTTO-WRAPPED FILLET OF IMPALA, WITH OLIVE PESTO

by Gourmet Guide Jenny Handley

Serves 6

INGREDIENTS

Fillet

1 kg fillet of impala

150 ml olive oil

handful of fresh herbs

pesto

80 g prosciutto

Hot lentil salad

2 red onions, sliced (or large bulb of fennel)

2 C cooked lentils

100 g cherry tomatoes

1 preserved lemon, rinsed and chopped

10 g basil for garnishing

METHOD

Fillet

1. Marinate the impala in half the oil and herbs for a few hours, or overnight.
2. Place the prosciutto on a large piece of baking paper, in a single layer.
3. Cover it with pesto.
4. Place the fillet on top, and roll carefully, on the paper.
5. Seal the fillet roll in the paper and twist the edges.
6. You can pre-prep to this stage and keep in the fridge.
7. Preheat oven to 180◦C.
8. Remove the fillet roll from the paper and place in an oven tray.
9. Surround the fillet with sliced onion, fennel and cherry tomatoes.
10. Season, and sprinkle with remaining olive oil.
11. Bake for 15 minutes – do not overcook.
12. Rest before slicing into 2cm slices.

Hot lentil salad

1. While the fillet is resting, add the lentils and preserved lemon into the oven pan and combine gently – this will form your side dish.
2. Place the lentils on a serving platter.
3. Top with slices of the fillet.
4. Garnish with basil.