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 Venison Saltimbocca

 

1 lbs Venison Loin or Top Round

Slice ¼” thick/butterfly (pound with meat mallet)

4 oz thinly sliced prosciutto

1 bnch fresh sage

4 oz thinly sliced fontina cheese

 

Sauce

1 pint Sliced mushrooms

1 pint Marsala Wine

1 pint Demi Glace/Brown Gravy

 

Method: Slice/pound cutlets, place prosciutto, sage, and cheese inside. Fold. Season. Saute, remove from pan, prepare sauce, by adding mushrooms, deglaze with wine, reduce add demi glace. Season to taste, adjust thickness, add meat back to sauce. Serve immediately.

 

Venison Saltmbocca

 

Visit venisoncache.com for more recipes and to order my books, "The Art Of Cooking Venison", "The Art of Barbecuing and Grilling Game" and the dvd, "The Art of Backyard Butchering". Cache Creek Enterprises, 38 Canyon View Drive, Missoula, Mt. 59802