Oriental venison cutlets

8 servings

Ingredients

QuantityIngredient
16Venison cutlets (3 oz ea)
2tablespoonsOlive oil
1tablespoonFresh chopped basil
1tablespoonFresh chopped chervil
1tablespoonFresh chopped cilantro
1tablespoonFresh chopped mint
1tablespoonFresh chopped flat parsley
2tablespoonsSesame oil
1tablespoonChopped carlic
2tablespoonsChopped shallots
2tablespoonsUnpeeled grated ginger
2tablespoonsSoy sauce
cupChicken broth
1tablespoonButter

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