Real oriental venison cutlets
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Recipe by: tibaud
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
16 Venison cutlets (3 oz ea) 2 tb Sesame oil
2 tb Olive oil 1 tb Chopped carlic
1 tb Fresh chopped basil 2 tb Chopped shallots
1 tb Fresh chopped chervil 2 tb Unpeeled grated ginger
1 tb Fresh chopped cilantro 2 tb Soy sauce
1 tb Fresh chopped mint 1 1/2 c Chicken broth
1 tb Fresh chopped flat parsley 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. Submitted By MICHAEL ORCHEKOWSKI On 11-27-94
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