Summary

Ingredients

• 600 g deer meat (le venison)
• 6 slices ham (Serrano)
• 12 bay leaves, fresh
• 2 tablespoon olive oil
• 50 g butter
• 100 ml Marsala (Sicilian dessert wine)
• 500 g asparaus, reen
• 500 g pasta (taliatelle)
• 1 clove garlic
• 2 shallot (s)
• 2 tablespoon olive oil
• 50 g butter, cold
• 1 tablespoon parmesan, grated
• salt and pepper

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Instructions

1. Saltimbocca literally means: Jump in your mouth. It usually consists of veal escalope topped with Parma ham and sage leaves. But since I still had a nice roast from the leg of venison, I modified the standard recipe a little.
2. Cut 12 schnitzels approx. 1 cm thick from the leg meat. They then weigh about 50 g each. Pepper the meat lightly, do not season with salt, as the ham gives off enough salt. Halve the ham slices and cut off the fat rims. Cover each piece of meat with a slice of ham and a bay leaf and secure with a toothpick.
3. Peel the asparagus and blanch for two minutes in steam, rinse in cold water and cut into thin strips with a long knife.
4. Cook the tagliatelle al dente. During this time, peel the garlic and shallots and cut them into tiny cubes. Sweat both in olive oil in a sufficiently large saucepan and deglaze with 100 ml pasta water. Drain the pasta and add to the shallots and garlic together with the asparagus strips. Add the parmesan and butter cubes and carefully fold in. Season to taste with pepper and salt.
5. Heat two large pans and froth the olive oil and butter in them. Fry the saltimboccas with the ham side down for 1-2 minutes, turn over and finish frying in less than a minute. Divide the meat on four preheated plates.
6. Deglaze the roast with Marsala, reduce briefly, pour over the pieces of meat and put on the asparagus tagliatelle.