Recipe - Oriental Venison Cutlets

16 Venison cutlets (3 ounce ea)
2 tablespoon Olive oil
1 tablespoon Fresh chopped basil
1 tablespoon Fresh chopped chervil
1 tablespoon Fresh chopped cilantro
1 tablespoon Fresh chopped mint
1 tablespoon Fresh chopped flat parsley
2 tablespoon Sesame oil
1 tablespoon Chopped carlic
2 tablespoon Chopped shallots
2 tablespoon Unpeeled grated ginger
2 tablespoon Soy sauce
1 One half cup Chicken broth
1 tablespoon 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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip