8 servings
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
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.