Moose Saltimboca – “Jump in your Mouth”
6 moose tenderloin steaks (sliced 1 inch thick)
1 Bag of Fresh Spinach
6 Thin slices of prosciutto
12 small sage leaves
8-10 tablespoons of butter
4 hardboiled eggs (peeled & sliced)
2 Coves fresh garlic (pressed)
In a shallow pan, place moose steaks and cover with milk. Place in the refrigerator overnight.
Clean the leaves of the spinach away from the large stems and rinse in colander. Let most of the water drain off.
Cover the bottom of a large pan with olive oil and heat, adding the garlic as it heats. Brown garlic then remove it from the pan. Now wilt the spinach in the olive oil. Turn off heat. (Do not over cook spinach)
On Top of each slice of moose place one piece of prosciutto and two sage leaves. Fold in half and secure with a toothpick.
Melt the butter in a large frying pan. Dust the meat in flour and brown in the butter on both sides (Do not over cook). Remove meat from the pan and remove the toothpick. Open the meat up.
Completely de-glaze the pan with a good amount of Marsala wine and let simmer for a moment.
Plate the Moose steaks, top with spinach and a couple of slices of egg. Pour the sauce from the de-glazed pan over the meat and ENJOY!