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LOCATION: Recipes >> Variety Meats >> Venison 02

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ORIENTAL VENISON CUTLETS

16 venison cutlets (3 ounces each)
2 tablespoons olive oil
1 tablespoon fresh chopped basil
1 tablespoon fresh chervil
1 tablespoon fresh cilantro
1 tablespoon fresh mint
1 tablespoon fresh flat leaf parsley
2 tablespoons sesame oil
1 tablespoon chopped garlic
2 tablespoons chopped shallots
2 tablespoons unpeeled grated ginger
2 tablespoons soy sauce
1 and one-half cups chicken stock
1 tablespoon butter

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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