Oriental Venison Cutlets

These Oriental Venison Cutlets offer a sophisticated twist on classic game meat, combining the rich, robust flavor of venison with bright, aromatic Asian notes. Thinly sliced venison is quickly seared to maintain tenderness, then bathed in a savory sauce made from soy sauce, ginger, garlic, and shallots. Fresh herbs like basil, cilantro, and mint add a vibrant, garden-fresh finish that cuts through the richness. This dish is perfect for special dinner parties or an elegant weeknight meal, pairing beautifully with steamed rice, noodles, or roasted vegetables.

Cooking Method: Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 1013.1

Description

These Oriental Venison Cutlets offer a sophisticated twist on classic game meat, combining the rich, robust flavor of venison with bright, aromatic Asian notes. Thinly sliced venison is quickly seared to maintain tenderness, then bathed in a savory sauce made from soy sauce, ginger, garlic, and shallots. Fresh herbs like basil, cilantro, and mint add a vibrant, garden-fresh finish that cuts through the richness. This dish is perfect for special dinner parties or an elegant weeknight meal, pairing beautifully with steamed rice, noodles, or roasted vegetables.

Ingredients

16 Venison cutlets (3 oz ea)
2 tablespoon 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 tablespoon Sesame oil
1 tablespoon Chopped garlic
2 tablespoon Chopped shallots
2 tablespoon Unpeeled grated ginger
2 tablespoon Soy sauce
1 1/2 cup Chicken broth
1 tablespoon Butter

Directions

1
In a large skillet, heat olive oil over medium-high heat.
2
Sear venison cutlets quickly to desired doneness; remove from pan and keep warm.
3
Mix fresh basil, chervil, cilantro, mint, and parsley together in a small bowl.
4
Brush each cutlet with sesame oil and coat lightly with the mixed herbs.
5
Add garlic, shallots, ginger, soy sauce, and chicken broth to the remaining pan juices.
6
Simmer the sauce mixture for about 8 minutes until slightly reduced.
7
Swirl in butter and return the sauce to a simmer.
8
Arrange venison slices on plates and spoon the hot sauce over each.
9
Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1013.1kcal

% Daily Value *
Total Fat 41.3g64%
Saturated Fat 11.7g59%
Cholesterol 416.2mg139%
Sodium 764.9mg32%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.3g2%
Sugars 0.1g
Protein 145.2g291%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure venison cutlets are of uniform thickness (about 3 oz each) for even cooking.

Do not overcook the venison, as it can become tough and dry. Aim for medium-rare to medium.

If fresh chervil is unavailable, you can substitute with additional parsley or tarragon.

For a gluten-free option, use tamari instead of soy sauce.

Keywords: venison, cutlets, asian, soy sauce, ginger, garlic, herbs, seared, game meat, dinner party, quick meal, savory, sesame oil, cilantro, mint, basil, chervil

Read it online: https://www.chefs-mate.com/recipe/oriental-venison-cutlets/