Venison saltimbocca (my way) with brown butter and caper sauce
This recipe is special is because it worked out perfectly the first time!! It was my birthday and as I absolutely love to cook I decided I wanted to create something special and a little bit different for dinner that night. My inspiration was Veal Saltimbocca but with a twist. I love the italian flavours of proscuitto, bocconcini and sage together and thought a juicy piece of venison wrapped around it would be great! It turns out it was.
- Preheat the oven to 200 deg C. Slice each venison steak length ways into 3 pieces (so 6 pieces in total from 2 steaks). Lightly pound until 1/2 cm thick. They should all be roughly the same size and thickness. Season with sea salt and freshly ground black pepper. Zest and juice the lemon keeping them separate.
- Lay the prosciutto so it covers the steak, then place cheese in a single layer over that, then the sage leaves and lemon zest. roll up tightly and secure with a toothpick. When all 6 rolls are ready, preheat your pan with a little plain oil and dust the rolls with a touch of flour.
- Brown the rolls all over in the pan cooking for only about 3 minutes in total. Put then onto a rack in the oven so the air can circulate. Cook for around 7-8 minutes. They should feel juicy and the cheese should be melted. Remove from oven and cover loosely with foil. They now need to rest for 5 minutes.
- While the rolls are resting, melt the butter in the same pan as you browned the rolls. Stir it while it melts and keep stirring while it gets all foaming and bubbly. Cook until it turns a nutty brown colour, add the lemon juice and capers then take off the heat after 30 seconds.
- Plate up the rolls, slicing one in half for presentation. Spoon over the buttery sauce and capers. Serve with boiled baby minted potatoes and steamed asparagus. Enjoy! Make lots!!!!