Seared cervena venison with asian pan juice

1 Servings

Ingredients

Quantity Ingredient
8 Cervena medallions, (8 to 3)
2 tablespoons Mixed toasted black and white sesame seeds
2 tablespoons Olive oil
1 teaspoon Chopped scallions
1 teaspoon Chopped garlic
¼ cup Chicken stock
1 tablespoon Oyster sauce
1 teaspoon Dark soy sauce
1 Piece star anise
1 tablespoon Chopped cilantro
1 tablespoon Butter
4 tablespoons Leeks, julienned
2 cups Peanut oil for frying

Directions

Roll the Cervena medallions in the sesame seeds and set aside. In a large skillet over high heat, heat the olive oil and sear medallions on each side, set aside on oven tray. In the skillet saute the scallions and garlic for a few minutes. Add chicken stock, oyster sauce, soy sauce, star anise and cilantro. Simmer for about 6 minutes. Strain. Fry the leeks and finish cooking the medallions in a 400 degree oven for 5 minutes. Rest the meat for three minutes. In the meantime bring the sauce back to a boil and whisk in butter. Transfer to serving plate and spoon sauce over meat. Top with fried leeks. Yield: 4 servings

Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9349 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@...> on May 31, 97

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