Entree: Italy – Aosta Valley – Capriolo alla Valdostana (Pan-seared venison cutlets topped with cured ham and melted Fontina cheese in the Aosta Valley style)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 4 venison cutlets, approx. 6 oz (170 g) each
- Salt and freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 4 thin slices prosciutto crudo, approx. 1 oz (28 g) each
- 4 oz (115 g) Fontina cheese, sliced
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) beef or game stock
- 1 tsp (1 g) fresh thyme leaves
- 1 tbsp (15 ml) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Season the venison cutlets on both sides with salt and pepper and dredge lightly in the flour, shaking off excess.
2. Preheat the oven to 400°F (200°C). Heat the olive oil and 1 tbsp (15 g) butter in a large ovenproof skillet over medium-high heat until shimmering.
3. Sear the cutlets 2–3 minutes per side until deeply browned but not fully cooked through; transfer to a plate and keep warm.
4. Reduce heat to medium, add the remaining 1 tbsp (15 g) butter to the skillet, pour in the white wine and scrape up browned bits; simmer 1–2 minutes to reduce slightly.
5. Pour the beef or game stock into the pan, stir in thyme, and return to a gentle simmer to form a light sauce, 2–3 minutes.
6. Return the cutlets to the skillet, top each with a slice of prosciutto and a slice of Fontina, spooning a little sauce around them.
7. Transfer the skillet to the preheated oven and bake 5–7 minutes, or until the cheese is melted and the venison reaches desired doneness (medium-rare to medium recommended).
8. Remove from oven, spoon pan sauce over the cutlets, sprinkle with chopped parsley, and serve with lemon wedges.