| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Philadelphia |
Game, Venison, Oriental |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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