Oriental Venison Cutlets

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.