*  Exported from  MasterCook  *
 
                Seared Cervena Venison With Asian Pan Juice
 
 Recipe By     : CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9349 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Tvfn
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Cervena medallions -- ¥(8 to 3)
    2      Tablespoons   mixed toasted black and white sesame
                         seeds
    2      Tablespoons   olive oil
    1      Teaspoon      chopped scallions
    1      Teaspoon      chopped garlic
      1/4  Cup           chicken stock
    1      Tablespoon    oyster sauce
    1      Teaspoon      dark soy sauce
    1      Piece         star anise
    1      Tablespoon    chopped cilantro
    1      Tablespoon    butter
    4      Tablespoons   leeks -- julienned
    2      Cups          peanut oil for frying
 
 
 Roll the Cervena medallions in the sesame seeds and set aside. 
 In a large skillet over high heat, heat the olive oil and sear medallions on 
 each side, set aside on oven tray. In the skillet saute the scallions and 
 garlic for a few minutes. Add chicken stock, oyster sauce, soy sauce, star 
 anise and cilantro. 
 Simmer for about 6 minutes. Strain. Fry the leeks and finish cooking the 
 medallions in a 400 degree oven for 5 minutes. Rest the meat for three 
 minutes. In the meantime bring the sauce back to a boil and whisk in butter. 
 Transfer to serving plate and spoon sauce over meat. Top with fried leeks. 
 Yield: 4 servings 
 
 
 
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