Elk Saltimbocca
Elk Scaloppini with prosciutto and Sage

12 2 oz slices elk scaloppini (cut from the loin or tenderloin)
12 thin slices prosciutto (smoked Italian bacon)
1 cup dry red wine (Jackson Triggs Cabernet Sauvignon)
All purpose flour for dredging
2 Tbsp butter
2 Tbsp olive oil
12 sage leaves
Salt and fresh-ground pepper to taste

Arrange elk scaloppini on a flat work surface. Place one piece of sage on each, top with one slice of prosciutto. Cover with plastic kitchen wrap and lightly pound with a meat hammer until thin. Remove plastic, season and dredge in flour. Heat a medium sized, non-stick skillet to medium-high. Add 1/4 of the butter and 1/4 olive oil. When hot, place six elk scaloppini (prosciutto side down) in the pan. Lightly sauté for two to 3 minutes. Turn over and cook the other side until golden. Remove from pan and set aside. Repeat with remaining butter and elk. When all the elk is cooked, deglaze the pan by adding the wine and bringing to the boil. Simmer until the liquid has reduced by half. Correct the seasoning. Arrange three elk scaloppini on each plate; drizzle with the pan juices and serve.

From the Kitchen of ENJoy cooking with Phil

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