Oriental Venison Cutlets

Ingredients

16 venison cutlets
2 tb olive oil
1 tb basil
1 tb chervil
1 tb cilantro
1 tb mint
1 tb flat parsley
2 tb sesame oil
1 tb carlic
2 tb shallots
2 tb unpeeled ginger
2 tb soy sauce
1 1/2 c chicken broth
1 tb 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.