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2 venison recipes
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stewburner
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Sep 23, 2006 20:50 PDT
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CLEAR SKIN GUIDEBOOK - Acne Guidebook
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FISH, GAME and MEAT SMOKER - Build your own at home
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---------- Recipe via Meal-Master (tm) v8.06
Title: ORIENTAL VENISON CUTLETS
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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---------- Recipe via Meal-Master (tm) v8.06
Title: French's Simply Venison
Categories: Wildgame, Venison
Yield: 4 Servings
Deer ham parts
Adolph's Meat Tenderizer
Coarsley grnd black pepper
Squeezable soft margarine
The secret to good venison is always to muscle the meat. Muscling means to
remove each muscle individually. Once finished, the cook will have several
cylindrical pieces resembling tenderloin. Place pieces in a Pyrex dish,
sprinkle each side with meat tenderizer and coarsley ground black pepper.
Puncture each side liberally with a sharp fork. Squeeze margarine on one
side. Turn meat over and repeat process on other side. Broil on high heat
for about 4 minutes. Turn meat over and broil until brown. Remember venison
is not as good when it is overcooked.
Source: http://www.SailorRandR.com/recipes/
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