Oriental venison cutlets

8 servings

Ingredients

Quantity Ingredient
16 Venison cutlets (3 oz ea)
2 tablespoons Olive oil
1 tablespoon Fresh chopped basil
1 tablespoon Fresh chopped chervil
1 tablespoon Fresh chopped cilantro
1 tablespoon Fresh chopped mint
1 tablespoon Fresh chopped flat parsley
2 tablespoons Sesame oil
1 tablespoon Chopped carlic
2 tablespoons Chopped shallots
2 tablespoons Unpeeled grated ginger
2 tablespoons Soy sauce
1½ cup Chicken broth
1 tablespoon Butter

Directions

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. Submitted By MICHAEL ORCHEKOWSKI On 11-27-94

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