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| Home -> [Asian, Chinese, Ethnic, Game, Meats, Oriental, Venison] -> [Oriental venison cutlets Recipe] |
Oriental venison cutlets
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Asian, Chinese, Ethnic, Game, Meats, Oriental, Venison |
Rating: |
0 |
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Ingredients:
| 16
| | Venison cutlets (3 oz ea) | | 1
| tbsp | Fresh chopped basil | | 1
| tbsp | Fresh chopped cilantro | | 1
| tbsp | Fresh chopped flat parsley | | 1
| tbsp | Chopped carlic | | 2
| tbsp | Unpeeled grated ginger | | 1 1/2
| cup | Chicken broth | | 2
| tbsp | Olive oil | | 1
| tbsp | Fresh chopped chervil | | 1
| tbsp | Fresh chopped mint | | 2
| tbsp | Sesame oil | | 2
| tbsp | Chopped shallots | | 2
| tbsp | Soy sauce | | 1
| tbsp | Butter |
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Procedures:
| 1 | Cervena sponsored a contest involving some of america"s best chefs. | | 2 | One of the finalists was philippe chin or chanterelles in philadelphia, with this recipe. | | 3 | In a large skillet, heat olive oil over medium high heat. | | 4 | Sear cutlets quickly to desired doneness; remove from pan and keep warm. | | 5 | Mix herbs together; coat each cutlet with sesame oil and herbs. | | 6 | Add garlic, shallots, ginger, soy sauce and chicken stock to pan juices. | | 7 | Simmer about 8 minutes. | | 8 | Swirl in butter; return to simmer. | | 9 | Arrange venison slices on plates and spoon sauce over each. | | 10 | Serve immediately |
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