Summary

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

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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.