1/2 venison loin (backstrap)
Fresh pepper
Prosciutto (about 6 slices)
Mozzarella cheese slices (about 8 slices)
Egg
Milk
Flour
1/2 cup white wine
1 shallot, finely chopped
6 to 8 sun-dried tomatoes, chopped
2 cups heavy cream
4 to 6 T. cold butter
Lemon juice
Salt and pepper
Open loin with knife, like a jelly roll, and lay flat. Season with pepper. Place 1 slice prosciutto and 1 slice mozzarella cheese on loin, roll up and tie with string as needed. Make wash of egg and milk. Dip loin in egg wash and then in flour seasoned with salt and pepper. Repeat. Sear on all sides in 1/4-inch of hot oil. Transfer to baking dish and bake at 375° to 400°F for 30 minutes. In medium saucepan, combine white wine, shallot and sun-dried tomatoes. Boil until liquid is reduced by 3/4, add cream. Stir and cook to desired thickness. Whisk in cold butter, lemon juice and salt and pepper to taste. Carve loin into 3/4-inch slices, cover with sauce and serve hot.
Ken Minnich
Neptune, NJ
From Celebrating Wild Game: Members’ Special Recipes