Venison Tenderloin Recipe Looks Like a Winner—Tastes Even Better

Venison tenderloin recipe to go:

16 venison cutlets (3 oz each)
2 Tablespoons olive oil
1 Tablespoon fresh chopped basil
1 Tablespoon fresh chopped chervil
1 Tablespoon fresh chopped cilantro
1 Tablespoon fresh chopped mint
1 Tablespoon fresh chopped flat parsley
2 Tablespoons sesame oil
1 Tablespoon chopped garlic
2 Tablespoons chopped shallots
2 Tablespoons unpeeled grated ginger
2 Tablespoons soy sauce
1 1/2 cups chicken broth
1 Tablespoon butter

Preparation:

Slice cutlets from venison loin or tenderloin area.

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. Yield: 8 servings.

When you shoot a deer, especially a big buck, you get a lot of meat. Sometimes families get tired of eating deer. I know our family does. This is one of those venison loin recipes that is a little different. With that Oriental flavor it gives the family a break.

Our family raises and sells grassfed lamb directly to health-conscious consumers. We began direct marketing quality lamb products in 1994. I know the industry inside out. That's why I favor getting grass-fed meat --and other products-- from US Wellness. For quality and consistency, they can't be beat. US Wellness Meats sells quality grassland meat products - Visit them Online!

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