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Ingredients Jump to Instructions ↓

  1. 16 venison cutlets -- (3 oz ea)

  2. 2 tablespoons olive oil

  3. 1 tablespoon basil -- fresh chopped

  4. 1 tablespoon chervil -- fresh chopped

  5. 1 tablespoon cilantro -- fresh chopped

  6. 1 tablespoon mint -- fresh chopped

  7. 1 tablespoon flat parsley -- fresh chopped

  8. 2 tablespoons sesame oil

  9. 1 tablespoon garlic -- chopped

  10. 2 tablespoons shallots -- chopped

  11. 2 tablespoons unpeeled grated ginger

  12. 2 tablespoons soy sauce

  13. 1 1/2 cups chicken broth

  14. 1 tablespoon butter

Instructions Jump to Ingredients ↑

  1. 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

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