50+ Friends Club Cookbook
Meat and Wild Game

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Oriental Venison Cutlets

From the Kitchen of: Pepper

Source:  Master Cook Recipe List Philippe Chin was the creator

16		Venison Cutlets (about 3 oz each)
2	Tbsp.	Olive Oil
1	Tbsp	Fresh Chopped Basil
1	Tbsp	Fresh Chervil, chopped
1	Tbsp	Fresh Cilantro, chopped
1	Tbsp	Fresh Mint, chopped
1	Tbsp.	Fresh flat Parsley, chopped
2	Tbsp	Sesame Oil
1	Tbsp	Garlic, chopped
2	Tbsp	shallots, chopped
2	Tbsp	Ginger, unpeeled and grated
2	Tbsp	Soy Sauce
1 1/2	c	Chicken Broth
1	Tbsp	Butter

• In a large skillet, heat olive oil over medium 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 poon sauce over each.
• Serve immediately.