Recipe for Oriental Venison Cutlets 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
16 x Venison cutlets (3 oz ea)
2 tbl Olive oil
1 tbl Fresh chopped basil
1 tbl Fresh chopped chervil
1 tbl Fresh chopped cilantro
1 tbl Fresh chopped mint
1 tbl Fresh chopped flat parsley
2 tbl Sesame oil
1 tbl Chopped carlic
2 tbl Chopped shallots
2 tbl Unpeeled grated ginger
2 tbl Soy sauce
1/2 cup Chicken broth
Instructions:
Instructions: Cervena sponsored a contest involving some of Americas 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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