One of my favorite dishes is the Italian classic veal saltinbocca. Now I am using venison which is much stronger than veal so I accounted for that with the other flavors. Sage, prosciutto, capers, shallots, garlic, in a white wine sauce. My neighbor Chris game me some venison and I was off to the kitchen. The key is to pound it thin like 1/4 inch thin. For this recipe you need to get a good stainless steel mallet. This will take a non-tender cut into a tender cut. I hope you like it.

1 meat mallet
1 pound venison leg meat
1 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon red pepper flakes
4 large sage leafs
1 clove garlic minced
1 shallot diced
4 tablespoons butter
4 ounces olive oil
4 slices prosciutto
3 tablespoons capers
4 ounces white wine
2 tablespoons Parmesan cheese

Next level squeezing fresh lemon on the completed dish but your option.

Cut venison into 1/2 inch thick piece.

Pound venison to 1/4 inch thick.

In a pie pan add flour, salt, pepper, paprika and red pepper flakes and mix.

Dredge venison into flour making sure it is well coated.

Top coated venison with a sage leaf. Pound to make sure it becomes part of venison.

In a large skillet n medium heat add butter and olive oil.

When butter starts to bubble and shallots and garlic, cook for 2 minutes.

Add venison cook for 4 minutes or until lightly browned.

Turn and cook for 4 minutes or until brown.

Remove venison and drain on paper towel.

Add capers to pan with prosciutto. Cook for 2 minutes.

Add wine to the pan and cook for 8 minutes.

Add venison to pan and cook for 4 minutes.

Now would be the time ti use that lemon trick I wrote about. If you forgot scroll up.

Serve with Parmesan cheese.