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Elk-Saltimbocca

Elk Saltimbocca

An Elk dish that is great with roasted or mashed potatoes, or wild rice and seasonal veggie.

Wild Cheff products needed for this recipe:

Ingredients

  • 1 ½ lbs. of elk medallion steaks (8 backstrap chops)
  • 8 – ½ slices of thinly sliced prosciutto (one for each medallion)
  • 3 shallots finely minced
  • 6-8 oz. of Fontina cheese (fresh mozzarella can be substituted if Fontina is not available)
  • 1 cup of white wine (drinking wine, not cooking wine)
  • 1 tablespoon of Wild Cheff Sagebrush Blend
  • 2 tablespoons of olive oil
  • 2 tablespoons of Wild Cheff Blood Orange Olive Oil
  • 1 tablespoon of butter (room temperature)
  • ½ lemon – juiced
  • Organic all-purpose unbleached flour for dredging
  • Wild Cheff Sagemary Sea Salt and Wild Cheff Black Pepper to taste

Instructions

  • 1. Place medallions (one at a time) into sandwich sized zip lock bag and seal. Take a meat mallet and gently flatten steaks so they are then (about 1/8”).
  • 2. On large plate drizzle Wild Cheff Blood Orange Olive Oil and season both sides of steak medallions, with Wild Cheff Sagebrush Blend (rub tenderly into meat so it is seasoned).
  • 3. Dredge each steak in flour and shake off excess flour.
  • 4. Heat olive oil in large sauté pan/skillet on medium to medium high heat.
  • 5. Sautee steaks for 1-2 minutes on each side; remove and place on plate.
  • 6. Place one slice of prosciutto on top of each medallion and run toothpick lengthwise through prosciutto and into steak in a threaded pattern.
  • 7. Add shallots to pan with white wine and scrape up browned bits. Let liquid reduce by 1/3 and add medallions back to pan, along with juices and then shut off burner.
  • 8. Gently place slices of Fontina or Gruyere on top of medallions (over prosciutto) and cover for 1 minute until cheese melts over medallions.
  • 9. Remove medallions from pan and place on serving platter. Add butter and fresh squeezed lemon to remaining sauce and whisk until both are incorporated into sauce. Pour sauce over medallions to serve.

Instructions

  • 1. Place medallions (one at a time) into sandwich sized zip lock bag and seal. Take a meat mallet and gently flatten steaks so they are then (about 1/8”).
  • 2. On large plate drizzle Wild Cheff Blood Orange Olive Oil and season both sides of steak medallions, with Wild Cheff Sagebrush Blend (rub tenderly into meat so it is seasoned).
  • 3. Dredge each steak in flour and shake off excess flour.
  • 4. Heat olive oil in large sauté pan/skillet on medium to medium high heat.
  • 5. Sautee steaks for 1-2 minutes on each side; remove and place on plate.
  • 6. Place one slice of prosciutto on top of each medallion and run toothpick lengthwise through prosciutto and into steak in a threaded pattern.
  • 7. Add shallots to pan with white wine and scrape up browned bits. Let liquid reduce by 1/3 and add medallions back to pan, along with juices and then shut off burner.
  • 8. Gently place slices of Fontina or Gruyere on top of medallions (over prosciutto) and cover for 1 minute until cheese melts over medallions.
  • 9. Remove medallions from pan and place on serving platter. Add butter and fresh squeezed lemon to remaining sauce and whisk until both are incorporated into sauce. Pour sauce over medallions to serve.

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