Yield: 8 servings
16 Venison cutlets (3 oz ea)
1 tbsp Fresh chopped basil
1 tbsp Fresh chopped cilantro
1 tbsp Fresh chopped flat parsley
1 tbsp Chopped carlic
2 tbsp Unpeeled grated ginger
1 1/2 cup Chicken broth
2 tbsp Olive oil
1 tbsp Fresh chopped chervil
1 tbsp Fresh chopped mint
2 tbsp Sesame oil
2 tbsp Chopped shallots
2 tbsp Soy sauce
1 tbsp 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.