Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 4 deer medallions
- 4 slices 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
Print Recipe
Pin Recipe Instructions
- Plate the deer medallions and attach the ham and sage to them with toothpicks. Melt clarified butter in a pan and fry the medallions on the sage side over the heat that is not too high. Pepper the back. Turn, finish cooking and keep warm.
- Shortly after frying the medallions, add the fettuccine to well-salted boiling water and cook until al dente. After draining, mix with a little pasta water and a few drops of olive oil and a little truffle butter or truffle oil.
- Serve the venison medallions with the fettuccine. Slice the truffle and parmesan over the pasta. Serve with red wine.
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