Oriental Venison Cutlets

These venison cutlets get a fast, high-heat sear, then get coated in a fragrant mix of sesame oil, fresh basil, chervil, cilantro, mint, and parsley. The pan sauce builds from the drippings with garlic, shallots, ginger, soy sauce, and chicken stock, finished with a swirl of butter for richness.

The five-herb coating is what makes this special. Each herb brings something different: basil and cilantro add brightness, mint adds a cool note, chervil brings a subtle anise flavor, and parsley ties it all together. Tossed in sesame oil, they cling to the hot cutlets and wilt just enough to release their oils.

Venison is lean and cooks fast. Searing quickly over medium-high heat to your preferred doneness and pulling the cutlets immediately is the key to keeping them tender rather than tough.

Pro Tips

• Sear the cutlets fast and don’t overcook. Venison has very little fat and goes from tender to dry in seconds. Medium-rare to medium is the sweet spot.
• Pat the cutlets dry before they hit the pan. Moisture causes steaming instead of searing and you’ll miss the caramelized crust.
• Grate the ginger unpeeled. The skin is thin enough to disappear into the sauce and saves prep time.
• Swirl cold butter into the simmering sauce at the very end off heat. It emulsifies into a glossy, velvety finish. Hot butter breaks and turns greasy.

Variations

• Swap venison for elk or bison cutlets, which have a similar lean profile and cook the same way.
• Add a splash of rice wine vinegar to the pan sauce for a sharper, more acidic finish.
• Use Thai basil instead of Italian basil for a more distinctly Southeast Asian flavor.