1/4 cup olive oil
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
8 (2 1/2-ounce) venison cutlets, pounded to a thickness of 1/4-inch
1 cup all-purpose flour
2 teaspoons Essence, recipe follows
Wild Mushroom Tomato Bordelaise, recipe follows
1 tablespoon chopped fresh parsley leaves
4 teaspoons grated Parmesan
1 tablespoon cayenne pepper
2 1/2 tablespoons paprika
1 tablespoon dried oregano
2 tablespoons salt
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1/4 cup olive oil
1/2 cup chopped yellow onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 teaspoon minced garlic
1/2 pound portobello mushrooms, wiped clean, stems removed, and chopped
1/2 pound oyster mushrooms, wiped clean, stems trimmed, and thinly sliced
1/2 pound shiitake mushrooms, wiped clean, stems trimmed, and thinly sliced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup seeded and chopped tomatoes
1 cup dry red wine
1 quart veal stock or rich beef stock
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