16 venison cutlets (3 oz ea)
2 tbsp olive oil
1 tbsp fresh chopped basil
1 tbsp fresh chopped chervil
1 tbsp fresh chopped cilantro
1 tbsp fresh chopped mint
1 tbsp fresh chopped flat parsley
2 tbsp sesame oil
1 tbsp chopped carlic
2 tbsp chopped shallots
2 tbsp unpeeled grated ginger
2 tbsp soy sauce
1 1/2 cup chicken broth
1 tbsp butter
A Recipe for
Oriental Venison Cutlets
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Food Tip |
This Recipe for Oriental Venison Cutlets is one of thousands in the Recipes-to-go Asian Cookbook.
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Food Tip |
This is a recipe for Oriental Venison Cutlets from the recipe cookbook of Recipes-to-go (Asian)
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Rice is born in water and must die in wine. |
| Italian Proverb |
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Cervena sponsored a contest involving some of America's best chefs.
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In a large skillet, heat olive oil over medium high heat. Sear cutlets
quickly to desired doneness; remove from pan and keep warm. Mix herbs
together; coat each cutlet with sesame oil and herbs.
Add garlic, shallots, ginger, soy sauce and chicken stock to pan
juices. Simmer about 8 minutes. Swirl in butter; return to simmer.
Arrange venison slices on plates and spoon sauce over each. Serve
immediately.
Serves: 8
Oriental Venison Cutlets Recipe brought to you by Recipes To-Go