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