Ingredients:

  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

Preparation:

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