Easy Recipe Finder
Recipe Feeder
3 pound Venison Cutlets, about 16
2 tablespoon Olive Oil
1 tablespoon Basil, Fresh Chopped
1 tablespoon Chervil, Fresh Chopped
1 tablespoon Cilantro, Fresh Chopped
1 tablespoon Mint, Fresh Chopped
1 tablespoon Parsley, Fresh Chopped
2 tablespoon Sesame Oil
1 tablespoon Garlic, Chopped
2 tablespoon Shallots, Chopped
2 tablespoon Ginger, Grated
2 tablespoon Soy Sauce
1½ cup Chicken Broth
1 tablespoon Butter
In a large skillet, heat olive oil over medium high heat. Sear cutlets quickly . 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 8 minutes. Swirl in butter; return to simmer. Arrange venison slices on plates and spoon sauce over each.
2 tablespoon Olive Oil
1 tablespoon Basil, Fresh Chopped
1 tablespoon Chervil, Fresh Chopped
1 tablespoon Cilantro, Fresh Chopped
1 tablespoon Mint, Fresh Chopped
1 tablespoon Parsley, Fresh Chopped
2 tablespoon Sesame Oil
1 tablespoon Garlic, Chopped
2 tablespoon Shallots, Chopped
2 tablespoon Ginger, Grated
2 tablespoon Soy Sauce
1½ cup Chicken Broth
1 tablespoon Butter
In a large skillet, heat olive oil over medium high heat. Sear cutlets quickly . 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 8 minutes. Swirl in butter; return to simmer. Arrange venison slices on plates and spoon sauce over each.