Venison saltimbocca with lamb's lettuce

Name: Venison saltimbocca with lamb's lettuce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g unleashed saddle of venison; 10 Sage leaves; 8 discs Parma ham; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt, pepper, sugar; 2 Shallots; 3 TABLESPOONS White wine vinegar; 2 TABLESPOONS Olive oil; 100 g Lamb's lettuce; 100 ml Marsala (Italian dessert wine); 50 g cold butter; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g unleashed saddle of venison
10 Sage leaves
8 discs Parma ham
2 TABLESPOONS clarified butter
7-10 Tbsp salt, pepper, sugar
2 Shallots
3 TABLESPOONS White wine vinegar
2 TABLESPOONS Olive oil
100 g Lamb's lettuce
100 ml Marsala (Italian dessert wine)
50 g cold butter
7-10 Tbsp Aluminium foil

Directions

1
Rinse saddle of venison cold, dab dry. Cut the meat into 8 thick medallions (approx. 100 g each). Wash sage, dab dry. Wrap each medallion in 1 slice of ham, 1
2
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Heat clarified butter in an ovenproof pan or in a small roaster. Fry the medallions for about 4 minutes, add the remaining sage and fry briefly.
3
Season with salt and pepper and cook in a hot oven for 15-20 minutes.
4
Meanwhile peel and finely dice the shallots for the dressing. Mix vinegar, some salt, pepper and 1⁄2 teaspoon sugar. Fold in the oil. Add the shallots. Clean, wash and dry lamb's lettuce.
5
Remove the medallions from the oven, wrap them in aluminium foil and let them rest for 5 minutes. Remove sage from the pan. Add Marsala to the roast in the pan and bring to the boil. Remove the pan from the heat and stir in cold butter in pieces one after the other with a whisk until you get a creamy sauce.
6
Stop cooking the sauce! Season to taste with salt and pepper.
7
Mix lamb's lettuce and dressing. Serve with venison medallions and Marsala sauce. Spätzle or fan-shaped potatoes taste good with it.