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Name: Oriental Venison Cutlets
Prep time: 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 tb Fresh chopped flat parsley; 2 tb Soy sauce; 1 tb Butter; 2 tb Sesame oil; 1 tb Chopped carlic; 2 tb olive oil; 2 tb Chopped shallots; 1 tb Fresh chopped chervil; 1 tb Fresh chopped cilantro; 1 tb Fresh chopped mint; 16 Venison cutlets (3 oz ea); 1 tb Fresh chopped basil; 2 tb Unpeeled grated ginger; 1 1/2 c Chicken broth

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INGREDIENTS

1 tb Fresh chopped flat parsley
2 tb Soy sauce
1 tb Butter
2 tb Sesame oil
1 tb Chopped carlic
2 tb olive oil
2 tb Chopped shallots
1 tb Fresh chopped chervil
1 tb Fresh chopped cilantro
1 tb Fresh chopped mint
16 Venison cutlets (3 oz ea)
1 tb Fresh chopped basil
2 tb Unpeeled grated ginger
1 1/2 c Chicken broth

Servings

INSTRUCTIONS

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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

NOTES

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Oriental Venison Cutlets

1 tb Fresh chopped flat parsley 
2 tb Soy sauce 
1 tb Butter 
2 tb Sesame oil 
1 tb Chopped carlic 
2 tb olive oil 
2 tb Chopped shallots 
1 tb Fresh chopped chervil 
1 tb Fresh chopped cilantro 
1 tb Fresh chopped mint 
16  Venison cutlets (3 oz ea) 
1 tb Fresh chopped basil 
2 tb Unpeeled grated ginger 
1 1/2 c Chicken broth

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.    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (52g)
Recipe Makes: 8 Servings

Calories: 54
Calories from Fat: 52 (96%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.6g
Cholesterol 3.8mg		1 %
Sodium 247.5mg		9 %
Potassium 24.1mg		1 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 54

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