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.