by Chef Alexander Svenne
Pineridge Hollow
Saltimbocca is an Italian appetizer traditionally made with veal scallops. Chef Alex has given it a Manitoba twist using elk and wild turkey. Note: You will need 8 wood skewers.
Ingredients
1 lb elk tenderloin
Salt & pepper
4 slices smoked wild turkey breast (any turkey will do)
8 sage leaves
1/4 lb sharp cheddar, cut into
8 matchstick pieces
1 cup balsamic vinegar
1/2 cup white or red wine
Sage leaves, to garnish
1 Tbsp canola oil
Coarse salt, to garnish
Method
1. Slice tenderloin into 8 slices. Butterfly each slice.
2. Place a piece of plastic wrap over each slice and gently pound with a meat mallet until thin. Sprinkle with salt and pepper.
3. On each slice of elk, place half a slice of turkey. Trim turkey so it fits within the elk, leaving a 1/2-inch border. Top each slice with a sage leaf and a piece of cheese.
4. Fold sides of elk in, then fold elk over the cheese making a small envelope. Secure fold with a skewer.
5. Boil balsamic vinegar and reduce to half a cup. Add wine and reduce again to half a cup.
6. In a hot frying pan, add oil. Fry sage leaves until crisp, sprinkle with salt. Set aside. In same pan, sear saltimbocca on all sides.
7. Drizzle plates with balsamic reduction and place two saltimbocca in centre of each. Garnish with fried sage leaves, yam mash and Crampton’s Manitoba wild plum jam.
Yield 4 servings