Chinese Venison Cutlets

Course : Chinese
Serves: 8
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16 chops venison cutlets -- (3 oz ea)
2 tablespoons olive oil
1 tablespoon basil fresh chopped
1 tablespoon chervil -- fresh chopped
1 tablespoon cilantro -- fresh chopped
1 tablespoon mint -- fresh chopped
1 tablespoon flat parsley -- fresh chopped
2 tablespoons sesame oil
1 tablespoon garlic chopped
2 tablespoons shallots -- chopped
2 tablespoons unpeeled grated ginger
2 tablespoons soy sauce
1 1/2 cups chicken broth
1 tablespoon butter

Preparation / Directions:

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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