Venison Saltimbocca with Valtellina Polenta – *

(*) Bergrisotto: The Veltliner polenta is prepared almost like a risotto.

Cover the cutlet with sage leaf and press raw ham on it. Fry in olive oil on the ham side. Season the reverse side with salt and pepper, then reverse and roast the other side.

Polenta: chop shallots and garlic, sauté in a third of the butter until translucent, add polenta and toast like long grain rice for about a minute. Add milk and soup and simmer gently for 20 to half an hour, stirring throughout. If polenta becomes too thick, perhaps add a tiny bit of milk. Brown the remaining butter in the pan and add it to the polenta, finally add the Parmesan cheese.

Season with salt and pepper if necessary.

Serve with seasonal vegetables and/or a good glass of wine.

Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!

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