Oriental Venison Cutlets

Oriental Venison Cutlets Recipe

Preparation Time: 35 minutes
Serves 8


16 Venison Cutlets (3 oz ea)
2 Tbsp Olive Oil
1 Tbsp Fresh Basil, chopped
1 Tbsp Fresh Chervil, chopped
1 Tbsp Fresh Cilantro, chopped
1 Tbsp Fresh Mint, chopped
1 Tbsp Fresh Parsley, chopped
2 Tbsp Sesame Oil
1 Tbsp Garlic, chopped
2 Tbsp Shallots, chopped
2 Tbsp unpeeled Ginger, grated
2 Tbsp Soy Sauce
1 1/2 cup Chicken Broth
1 Tbsp Butter


In a large skillet, heat olive oil over medium high heat. Sear cutlets quickly to desired doneness. Remove cutlets from pan and keep warm. Mix herbs together and 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 and return mixture to simmer. Arrange venison slices on plates and spoon sauce over each. Serve immediately.

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