Saltimbocca from Deer

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 2)

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
Saltimbocca from Deer
Saltimbocca from Deer

Instructions

  1. 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.
  2. 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.
  3. Serve the venison medallions with the fettuccine. Slice the truffle and parmesan over the pasta. Serve with red wine.

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