Chinese Venison Cutlets

Serving Size : 8
Ingredients

for prepare Chinese Venison Cutlets

:

Amount	Measure	Ingredient - Preparation Method
16		venison cutlets - (3 oz ea)
2	tablespoons	olive oil
1	tablespoon	basil - fresh chopped
1	tablespoon	chervil - fresh chopped
1	tablespoon	cilantro - fresh chopped
1	tablespoon	mint - fresh chopped
1	tablespoon	flat parsley - fresh chopped
2	tablespoons	sesame oil
1	tablespoon	garlic - chopped
2	tablespoons	shallots - chopped
2	tablespoons	unpeeled grated ginger
2	tablespoons	soy sauce
1 1/2	cups	chicken broth
1	tablespoon	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. Serve immediately.

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