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| Oriental Venison Cutlets Recipe |
Category: Game
Rating:
N/A
Servings: 8
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Ingredients
16 venison cutlets (3 oz ea)
2 tablespoon olive oil
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped chervil
1 tablespoon fresh chopped cilantro
1 tablespoon fresh chopped mint
1 tablespoon fresh chopped flat parsley
2 tablespoon sesame oil
1 tablespoon chopped carlic
2 tablespoon chopped shallots
2 tablespoon unpeeled grated ginger
2 tablespoon soy sauce
1 1/2 cup chicken broth
1 tablespoon butter
Cooking Directions:
Cervena sponsored a contest involving some of America's best chefs. One of the finalists was Philippe Chin or Chanterelles in Philadelphia, with this recipe.
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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
game,oriental
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