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Venison Tenderloin Recipe Looks Like a Winner—Tastes Even BetterVenison tenderloin recipe to go: Oriental Venison Tenderloin Cutlets16 venison cutlets (3 oz each) 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! TOP of Venison Tenderloin Recipe Page |
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