Oriental Venison Cutlets
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Oriental Venison Cutlets
Oriental Venison Cutlets




      

Oriental Venison Cutlets


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 garlic
2 TB chopped shallots
2 TB un-peeled grated ginger
2 TB soy sauce
1 1/2 c chicken broth
1 TB butter


Directions

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.

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