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Chinese Venison Cutlets


Course : Chinese
Serves: 8
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Ingredients:


16 chops 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 / Directions:


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

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