Oriental Venison Cutletsgame, oriental 16 venison cutlets (3 oz ea) 2 tablespoon 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 tablespoon sesame oil 1 tablespoon chopped carlic 2 tablespoon chopped shallots 2 tablespoon unpeeled grated ginger 2 tablespoon soy sauce 1 1/2 cup 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. |
