Saltimbocca Ala Bisonte (Bison, or American Buffalo)
Why I Love This Recipe
This was the product of the BakeSpace International Taste Tour. We get together on a forum page and decide on a specific dish to make (although we have also chosen a specific recipe as well). Then everyone participating makes a version with their own creative spin on said dish. I have made Saltimbocca several times, and it IS quite delicious in it's classic style. This made it both easy and difficult for me. The easy part was that I HAD already made it. The hard part stems from the following:
I usually put an Italian spin on most things I cook, and I love to sneak browned butter into things. Saltimbocca is Already Italian and it is made with browned butter. Think think think think.... Then I found a bison steak at the store (instead of ground)... Nice mellow flavor.. Not sweet like cheven, not wild like venison, not sour like beef... It turned out to be a REALLY good thing... I was very pleased with the flavor of the bison...
Ingredients You'll Need
1 lb Bison Sirloin You will probably have to butterfly the steak.
5-6 slices of Prosciutto di Parma
10 - 12 Fresh Sage Leaves; depending on size
2 oz AP Flour; for dredging
6 TB Browned Butter; Divided
6 oz dry White Wine; I used Orvieto this time (A dry blended wine with trebbiano grapes similar to Sauvignon Blanc, or at least this one was)
3 oz Veal Stock (when using veal scaloppini I will sometimes use Chicken stock, but this really needs veal stock)
Kosher Salt to taste
Black Pepper to taste
(optional) 1 1/2 TB of Heavy Cream
Fillet the sirloin to reduce the thickness and create cutlets.
Place one cutlet between two sheets of waxed paper or in a zip lock baggy and pound in lightly with a meat mallet to 1/8 inch thickness, making Scaloppine (singular). Please be gentle.
Lay down Prosciutto and 2 - 3 Sage leaves;
Roll the scaloppini (pl), (this is rolatini) and place on a plate and chill for 30 minutes to 1 hour covered with plastic wrap. (this will help the rolatini hold their shape when searing)
While your waiting, go ahead and make Browned Butter. (You need about 8 TB of unsalted butter to make 6 TB of Browned Butter)
Heat 3 TB Browned Butter in a large sauté pan over medium-high heat.
Dredge the rolatini (pl) in flour to coat,
Shaking off any excess.
Grab a clean plate and warm it slightly in the microwave, set it on an empty burner.
Sear the rolatini on all sides until lightly browned.
Transfer to the warm plate.
Pour the spent Browned Butter from pan (But don’t wipe the pan!)
Place back over medium-high heat and add the remaining 3 TB Browned Butter.
When butter is hot, deglaze with Wine and scrape fond from the bottom of the pan,
Then add the veal stock and salt and pepper to taste. (Be stingy with the salt, cause the prosciutto is REALLY salty already)
Place the rolatini back in pan and simmer until sauce is reduced by half and the rolatini are heated through; about 10 minutes (I occasionally spoon some of the pan liquid over the rolatini)
Transfer the rolatini to a clean warm plate.
Add the 1 1/2 TB of Heavy Cream, if using, to the sauce and cook 1 minute more.
Strained the sauce if you like. (This is optional)
Spoon sauce over top and serve with Sage to garnish.