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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