Venison Saltimbocca | MeatEater Cook

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.