Oriental Venison Cutlets Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
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,
Directions:
Cervena sponsored a contest involving some of Americas 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.
Source from luhu.jp
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.
Source from luhu.jp