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

Procedures

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