The Antelope Saltimbocca was made during one of our Texas From Field To Table events. This is our take on a classic Italian dish featuring antelope! This fresh game dish that can hold it’s own against any fine dining restaurant!
Ingredients:
4 lbs Antelope Loin or Top Round
Slice ¼” thick medallions (pound with meat mallet)
½ lb thinly sliced prosciutto
1 bnch fresh sage/or basil
½ lb thinly sliced fontina cheese
Sauce
1 qt Sliced mushrooms
1 pint Marsala Wine
1 qt Demi Glace/Brown Gravy
Method:
Slice meat into ¼” thick medallions, pound into cutlets. Once all meat is prepared into cutlets arrange on cutting board, place prosciutto, sage, and cheese on one side of each cutlet and fold in half, reserve. Heat large sauté pan, sauté in batches, turning meat once yet keeping medium to rare. Remove the meat from the sauté pan and place into a roasting pan. Prepare the sauce in the sauté pan by adding mushrooms, deglaze with wine, reduce, add demi glace and bring to a boil. Season to taste, adjust thickness, pour sauce over meat, place in oven for 15 minutes at 350 degrees, remove and serve immediately.
Options: Prepare the sauce ahead in a separate pan, once the meat has been sautéed, add sauce to the meat, bring to boil and serve immediately
Or when preparing smaller quantities, sauté meat, remove and reserve, prepare the sauce in the sauté pan, add the meat back to the pan, bring to a boil and serve immediately.
