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    Venison: Oriental Venison Cutlets

    Source of Recipe

    Philippe Chin

    Recipe Introduction

    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.

    List of Ingredients

    16 Venison cutlets (3 oz ea)
    2 tb Olive oil
    1 tb Fresh chopped basil
    1 tb Fresh chopped chervil
    1 tb Fresh chopped cilantro
    1 tb Fresh chopped mint
    1 tb Fresh chopped flat parsley
    2 tb Sesame oil
    1 tb Chopped carlic
    2 tb Chopped shallots
    2 tb Unpeeled grated ginger
    2 tb Soy sauce
    1 1/2 c Chicken broth
    1 tb Butter

    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. Serves 8.

 

 

 


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