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  • 8servings

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B9, C, D
MineralsCopper, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 Venison cutlets - (3 oz ea)

  2. 2 tablespoons 30ml Olive oil

  3. 1 tablespoon 15ml Basil - fresh chopped

  4. 1 tablespoon 15ml Chervil - fresh chopped

  5. 1 tablespoon 15ml Cilantro - fresh chopped

  6. 1 tablespoon 15ml Mint - fresh chopped

  7. 1 tablespoon 15ml Flat parsley - fresh chopped

  8. 2 tablespoons 30ml Sesame oil

  9. 1 tablespoon 15ml Garlic - chopped

  10. 2 tablespoons 30ml Shallots - chopped

  11. 2 tablespoons 30ml Unpeeled grated ginger

  12. 2 tablespoons 30ml Soy sauce

  13. 1 1/2 cups 355ml Chicken broth

  14. 1 tablespoon 15ml Butter

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Serve immediately.

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