If you follow us on Instagram or Facebook, then you know that we’ve been busy moving and living out of boxes for the past few months. The new to us but older home, needs some renovations including the most important one – The Kitchen. So for the next few weeks, I’ll be sharing more ONE DISH wild game recipes until we can get back up and running at full ‘functionality’. I’m hoping I can still keep your attention and we won’t lose any followers during this transformation. Thank you, Kristy
With that said, try cooking this easy one skillet Elk Saltimbocca layered with prosciutto ham, provolone cheese and baked in a white wine butter reduction sauce. It’s simply delicious!
- 14 – 1/4″ inch sliced elk backstrap medallions
- 1/2 cup sifted white flour
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 cup dry white wine
- 5 slices prosciutto
- 5 slices provolone cheese
- Fresh basil
- Preheat oven to 400 degrees.
- Using a meat mallet, gently tenderize the meat and set aside. Mix together the flour, oregano, basil and garlic powder. Heat a cast iron skillet and canola oil over medium-high heat. Once the oil is hot, lightly dredge the meat in the seasoned flour and place into the skillet. Cook 1-2 minutes per side and remove the skillet from the heat when done.
- In layers add torn prosciutto, provolone cheese and fresh basil. Add dabs of butter around the skillet along with white wine. Bake in oven for 15 minutes.
Serve with sourdough bread to sop up all the white wine butter! ~Enjoy.