Dieting tips

The Zone Diet
The Zone diet is a diet first created by Barry Sears in a series of books, publications and an associated web site. The Zone diet is not specifically a fat reduction diet, however many people claim that they actually lose body weight by following the zone diet.
The theory behind the Zone Diet is that if you gain control of the secretion of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids (anti-inflamatory chemicals) which, as a result puts your body in a state of equilibrium that is an awful lot more healthful than normal, which, not surprisingly, is known as 'the zone'.
Sears holds the theory that if you get into this 'zone', your metabolism is working at its most efficient and, because of this, does not convert energy to unsightly fat.
The most valuable method of the zone system is to maintain the precise ratio of carbs to proteins, and to take plenty of Omega 6 and omega 3 fish oils.

Oriental Venison Cutlets Recipe

	Category	Game Recipes
	Views	184
	Ratings	0

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.

Rate this recipe!

Post this recipe to your site

<h1>Oriental Venison Cutlets</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>16 Venison cutlets (3 oz ea) <P>2 tb Olive oil <P>1 tb Fresh chopped basil <P>1 tb Fresh chopped chervil <P>1 tb Fresh chopped cilantro <P>1 tb Fresh chopped mint <P>1 tb Fresh chopped flat parsley <P>2 tb Sesame oil <P>1 tb Chopped carlic <P>2 tb Chopped shallots <P>2 tb Unpeeled grated ginger <P>2 tb Soy sauce <P>1 1/2 c Chicken broth <P>1 tb Butter <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>