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Chinese Venison Cutlets
16 venison cutlets -- (3 oz ea)
2 tablespoons olive oil
1 tablespoon basil -- fresh chopped
1 tablespoon chervil -- fresh chopped
1 tablespoon cilantro -- fresh chopped
1 tablespoon mint -- fresh chopped
1 tablespoon flat parsley -- fresh chopped
2 tablespoons sesame oil
1 tablespoon garlic -- chopped
2 tablespoons shallots -- chopped
2 tablespoons unpeeled grated ginger
2 tablespoons soy sauce
1 1/2 cups chicken broth
1 tablespoon 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.
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