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Oriental Venison Cutlets  stewburner
 Jul 14, 2006 11:29 PDT 

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---------- Recipe via Meal-Master (tm) v8.06

Categories: Venison, Oriental, Wildgame
      Yield: 8 Servings

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

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.

Source: http://www.SailorRandR.com/recipes/


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