Oriental Venison Cutlets
Yield
8 servingsPrep
10 minCook
25 minReady
35 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
venison
cutlets |
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
basil
fresh, chopped |
|
| 1 | tablespoon |
chervil
fresh, chopped |
*
|
| 1 | tablespoon |
cilantro
fresh, chopped |
|
| 1 | tablespoon |
mint leaves
fresh, chopped |
|
| 1 | tablespoon |
parsley leaves
flat, fresh, chopped |
|
| 2 | tablespoons |
sesame oil
|
|
| 1 | tablespoon |
garlic
chopped |
|
| 2 | tablespoons |
shallots
chopped |
|
| 2 | tablespoons |
ginger
unpeeled, grated |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 ½ | cups |
chicken broth
|
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
venison
cutlets |
*
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
basil
fresh, chopped |
|
| 15 | ml |
chervil
fresh, chopped |
*
|
| 15 | ml |
cilantro
fresh, chopped |
|
| 15 | ml |
mint leaves
fresh, chopped |
|
| 15 | ml |
parsley leaves
flat, fresh, chopped |
|
| 3E+1 | ml |
sesame oil
|
|
| 15 | ml |
garlic
chopped |
|
| 3E+1 | ml |
shallots
chopped |
|
| 3E+1 | ml |
ginger
unpeeled, grated |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 355 | ml |
chicken broth
|
|
| 15 | ml |
butter
|
|
Directions
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.
