Oriental Venison Cutlets

Ingredients

16 venison cutlets
30 ml olive oil
2 gr basil
8 gr chervil
8 gr cilantro
1 gr mint
2 gr flat parsley
30 ml sesame oil
8 gr carlic
18 gr shallots
30 gr unpeeled ginger
30 ml soy sauce
350 ml chicken broth
14 gr butter

Instructions

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.