Silver Fern Farms Pasture-Raised Venison Cutlets are left on the bone for extraordinarily savory flavor. They’re delightfully rich to begin with, but we like to sear them with aromatics, like garlic and thyme sprigs, for an even more decadent bite. It’s exactly the sort of meat you want alongside steakhouse classics like mashed potatoes and grilled broccolini.
A couple simple yet chef-y hacks: Don’t move the cutlets around too much while they’re in the pan! This will help you get a really good sear and crust on the venison, which will lock in its flavorful juices. Also, don’t skip tucking whatever herbs you use under the foil tent with the cutlets — they’ll add even more depth of flavor to the venison.
