in Italy

Venison Saltimbocca

updated

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Ingredients for 2 servings:

  • 4 medallions of venison
  • 4 slices of Parma ham or St. Daniele
  • 4 sage leaves
  • 200 g pasta (fettuccine), fresh
  • Parmesan
  • Oil, (truffle oil) or truffle butter
  • 1 small truffle
  • Clarified butter
  • olive oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with truffled fettuccine

Flatten the venison medallions and secure the ham and sage on top with toothpicks. Melt clarified butter in a pan and sear the medallions on the sage side over moderate heat. Season the “back” with pepper. Turn over, finish searing, and keep warm. Shortly after searing the medallions, add the fettuccine to well-salted boiling water and cook until al dente. Drain, toss with a little pasta water, a few drops of olive oil, and a little truffle butter or oil. Serve the venison medallions with the fettuccine. Grate truffles and Parmesan cheese over the pasta. Serve with red wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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