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.