Venison Tenderloin Recipe Looks Like a Winner—Tastes Even Better
Venison tenderloin recipe to go:
Oriental Venison Tenderloin Cutlets
16 venison cutlets (3 oz each)
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.
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