Venison Saltimbocca
A classic Italian dish featuring tender venison cutlets, topped with prosciutto and sage, served with a creamy velvety sauce.
Ingredients
- ●4 Venison cutlets
- ●4 slices Prosciutto
- ●4 Fresh sage leaves
- ●1 cup Velvety sauceSee below for sauce recipe
- ●1 tsp Saltimbocca seasoning
- ●2 tbsp Olive oil
- ●to taste Salt
- ●to taste Pepper
Instructions
- 1
Season the venison cutlets with saltimbocca seasoning, salt, and pepper.
- 2
Heat olive oil in a skillet over medium-high heat.
- 3
Sear the venison cutlets for 2-3 minutes per side, or until browned.
- 4
Reduce heat to medium and add a slice of prosciutto to each cutlet.
- 5
Top each cutlet with a fresh sage leaf.
- 6
Pour velvety sauce over the top and simmer for 2-3 minutes.
- 7
Serve immediately and enjoy!
- 8
To make the velvety sauce, combine 1 cup of heavy cream with 2 tbsp of unsalted butter in a saucepan.
- 9
Bring to a simmer over medium heat and cook until the butter is melted and the sauce is smooth.
- 10
Season with salt and pepper to taste.
- 11
Strain the sauce through a fine-mesh sieve to remove any lumps.