Cotoletta di Cervo al Sangue con Maionese alla Verbena

**Cotoletta di Cervo al Sangue con Maionese alla Verbena** is a game dish from the Lombardy region of northern Italy, specifically associated with the alpine town of Blessagno. The name translates to "venison cutlet in blood with verbena mayonnaise," reflecting its two core components: a pan-seared or breaded venison cutlet finished with a sauce made from the animal’s blood, and a fresh, herbaceous mayonnaise infused with lemon verbena. The dish draws on the Italian tradition of *cotoletta*—a breaded and fried meat cutlet—but substitutes beef or veal with lean, flavorful venison, while the blood sauce (a technique common in Lombard and Alpine cooking) adds depth, iron richness, and a silken texture.

A superior version hinges on the quality and handling of the venison. The meat should be tender, not gamey, and cooked to medium-rare to preserve its moisture; the blood sauce must be emulsified properly to avoid curdling, often with a splash of red wine or broth. The verbena mayonnaise provides a bright, citrusy counterpoint that cuts through the richness of the meat and sauce. Agriturismo Le Radici in Blessagno, as documented by the creator *Braciamiancora*, offers a notable rendition that balances these elements precisely.

Regional variations exist across the Italian Alps: some cooks substitute the verbena with sage or rosemary, while others serve the cutlet without breading, simply seared. In neighboring Valtellina, the blood sauce is sometimes replaced with a juniper-berry reduction. The dish remains a seasonal specialty, typically prepared in autumn during the hunting season, and is rarely found outside the mountainous *agriturismi* that specialize in game.