MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Oriental Venison Cutlets
  Categories: Game, Venison, Oriental
       Yield: 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
  
   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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