Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 venison cutlets (3 oz ea)
2 tb olive oil
1 tb fresh chopped basil
1 tb fresh chopped chervil
1 tb fresh chopped cilantro
1 tb fresh chopped mint
1 tb fresh chopped flat parsley
2 tb sesame oil
1 tb chopped carlic
2 tb chopped shallots
2 tb unpeeled grated ginger
2 tb soy sauce
1 1/2 c chicken broth
1 tb butter

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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