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Oriental Venison Cutlets

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Submitted by rbtlem

YIELD

8 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

16 16
EACH EACH VENISON
cutlets *
2 3E+1
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML BASIL
fresh, chopped
1 15
TABLESPOON ML CHERVIL
fresh, chopped *
1 15
TABLESPOON ML CILANTRO
fresh, chopped
1 15
TABLESPOON ML MINT LEAVES
fresh, chopped
1 15
TABLESPOON ML PARSLEY LEAVES
flat, fresh, chopped
2 3E+1
TABLESPOONS ML SESAME OIL
1 15
TABLESPOON ML GARLIC
chopped
2 3E+1
TABLESPOONS ML SHALLOTS
chopped
2 3E+1
TABLESPOONS ML GINGER
unpeeled, grated
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
1 ½ 355
CUPS ML CHICKEN BROTH
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 91 84% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 301mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 4% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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