Cooking advice

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.


Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.












Oriental Venison Cutlets Recipe
Oriental Venison Cutlets Category Game Recipes 
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Ingredients And Procedures

16 Venison cutlets (3 oz ea)

2 tb Olive oil

1 tb Fresh chopped basil

1 tb Fresh chopped chervil

1 tb Fresh chopped cilantro

1 tb Fresh chopped mint

1 tb Fresh chopped flat parsley

2 tb Sesame oil

1 tb Chopped carlic

2 tb Chopped shallots

2 tb Unpeeled grated ginger

2 tb Soy sauce

1 1/2 c Chicken broth

1 tb Butter

Cervena sponsored a contest involving some of America's best chefs. One of the finalists was Philippe Chin or Chanterelles in Philadelphia, with this recipe. 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.

 
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