Ingredients
- 16 venison cutlets
- 1 1/2 c chicken broth
- 2 tb unpeeled ginger (grated)
- 2 tb soy sauce
- 2 tb olive oil
- 2 tb sesame oil
- 2 tb shallots (chopped)
- 1 tb butter
- 1 tb chervil (fresh chopped)
- 1 tb cilantro (fresh chopped)
- 1 tb carlic (chopped)
- 1 tb basil (fresh chopped)
- 1 tb flat parsley (fresh chopped)
- 1 tb mint (fresh chopped)
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.