This is a classic recipe of the Italian cuisine, and a great way to do a tender piece of venison. For the extremist gourmet cook, this is a performance meal to impress your guests with a tableside chafing dish presentation, complete with flames and the most wonderful aroma imaginable.
For two people, you will need two, thin 4-5 ounce pieces of your venison, the sirloin or a tender slice of leg are ideal. With a meat hammer, carefully flatten the meat till it is very thin. Try for a roughly square shape when you are done. On each piece of meat, place a couple very thin slices of real Italian Procciuto ham. On these, put a thin slice of good muzzarela cheese, about 1/8 inch thick. Now roll each package up, jellyroll fashion, tucking the ends in neatly. Tie in a couple places so they will hold together. The Saltimboca can be prepared to this point well ahead of when they will be needed.
Just before serving, heat a heavy skillet or chafing dish, add:
2 Tbl. butter
Saute the Saltimboca in the butter until they are cooked through and lightly browned.
Then add:
1/4 cup real Italian Dry Marsala Wine
Flame the wine,when flames go out,
add:
2 Tbl. butter
Toss the Saltimboca around a bit until the butter is melted and forms a sauce. Serve with linguini, a nice salad and a bottle of dry red wine.
Bon Apetit
Alison
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