General cooking tips

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.


Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).


Dieting 101

The South Beach Diet
The South Beach diet is a weight loss system created by Miami-based cardiologist arthur agatston which emphasizes that dieters should be eating "good carbohydrates" instead of "bad carbs" and "good fats" instead of "bad fats"
Doctor agatston invented the south beach diet for people who have cardiac problems, as a consequence of his detailed analysis of scientific studies completed on other nutritional studies.
Good foods include, lean cuts of beef, chicken breast, fish and shellfish, feta cheese, pistachios, eggs and certain vegetables, such as black beans, cabbage and sprouts.











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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