Venison Saltimbocca | MeatEater Cook
Saltimbocca, meaning “jump in the mouth” in Italian, is a dish that originated in Rome and consists of thin pieces of veal wrapped in prosciutto and sage. Although American versions often...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.themeateater.com.
Ingredients
- venison eye of round (or loin)
- 2 slices prosciutto, cut in half
- 4 large sage leaves
- Salt and pepper
- Olive oil
- 2 tbsp. all-purpose flour
- 3 tbsp. cold butter, cubed
- 1 small shallot, minced
- ⅓ cup dry white wine
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