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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