Fallow-Deer Cutlets, Hunter's Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- fallow-deer loin
- oil
- butter
- clove garlic
- sage
- marsala
Instructions
- Use well-hung deer loin cut into thin cutlets.
- Heat oil and butter with a whole garlic clove and sage leaves until the garlic colors.
- Add the cutlets, season with salt and pepper, and cook quickly over fierce heat, basting with marsala.