Venison Saltimbocca

2 pounds venison, boned and sliced thin

1 teaspoon sage

1/4 pound ham, sliced thin

3 tablespoons butter

salt and pepper

2 tablespoons water

Cut venison into pieces about five inches square and sprinkle on both sides with a little sage. Melt two tablespoons butter in a heavy skillet and cook venison over high heat until well browned on both sides. Let cool, then place a slice of ham on each piece of venison, roll up and keep rolled by inserting toothpicks though meat. Place in a 300 degree oven, uncovered, for a few minutes until heated. While meat is heating add water to skillet and scrape bottom well. Add the other tablespoon butter and mix well over low heat. Place heated, rolled meat on a serving dish, pour gravy over and serve.

Copyright 1998-2014 Stephen Ricciardelli