Chinese Venison Cutlets

Recipe Ingredients

16		Venison cutlets - (3 oz ea)
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Basil - fresh chopped
1 tablespoon	15ml	Chervil - fresh chopped
1 tablespoon	15ml	Cilantro - fresh chopped
1 tablespoon	15ml	Mint - fresh chopped
1 tablespoon	15ml	Flat parsley - fresh chopped
2 tablespoons	30ml	Sesame oil
1 tablespoon	15ml	Garlic - chopped
2 tablespoons	30ml	Shallots - chopped
2 tablespoons	30ml	Unpeeled grated ginger
2 tablespoons	30ml	Soy sauce
1 1/2 cups	355ml	Chicken broth
1 tablespoon	15ml	Butter

Recipe 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.

Source:
Nancy Lam's Wok Wiz

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