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