Saltimbocca, meaning “jump in the mouth” in Italian, is a dish that originated in Rome and consists of thin pieces of veal wrapped in prosciutto and sage. Although American versions often substitute veal with chicken or pork, hunters can make this dish with venison, preferably from a young deer.

I made this dish with the eye of round from the button buck I shot last December during muzzleloader season. Located in the hindquarter, it’s a cut that really shines after being sliced and tenderized with a meat mallet. You could also use backstrap, which would be even more tender.

I like to serve saltimbocca with mashed potatoes and roasted vegetables.

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1. Cut the eye of round at an angle into four equal pieces. Place each piece between plastic wrap and pound with a meat mallet with the rough side until they’re about half a centimeter thick.
2. Season both sides of meat with salt and pepper. Then, lay half a piece of prosciutto and a sage leaf on top. Use a toothpick to secure sage and prosciutto to each piece of venison.
3. In a medium pan, heat enough olive oil for shallow frying over medium-high heat, about two tablespoons. Pour flour into a plate and coat the non-prosciutto side of each piece of meat. When oil is hot, fry the prosciutto side first until browned and crispy at the edges, about two to three minutes. Then, fry the other side for an additional two minutes. Remove the saltimbocca from the pan and set aside, keeping them warm.
4. Lower heat to medium and add minced shallot. Sauté until softened, and then add white wine to deglaze the pan, scraping up browned bits with a whisk. Reduce wine by half. Then turn off the heat. Add cold butter cubes and whisk until smooth. Season to taste. Remove toothpicks from saltimbocca and serve with sauce and your choice of sides.