Seared Cervena Venison With Asian Pan Juice

* Exported from MasterCook *

Seared Cervena Venison With Asian Pan Juice

Recipe By : CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9349
Serving Size : 1 Preparation Time :0:00
Categories : Tvfn

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Cervena medallions -- ¥(8 to 3)
2 Tablespoons mixed toasted black and white sesame
seeds
2 Tablespoons olive oil
1 Teaspoon chopped scallions
1 Teaspoon chopped garlic
1/4 Cup chicken stock
1 Tablespoon oyster sauce
1 Teaspoon dark soy sauce
1 Piece star anise
1 Tablespoon chopped cilantro
1 Tablespoon butter
4 Tablespoons leeks -- julienned
2 Cups peanut oil for frying


Roll the Cervena medallions in the sesame seeds and set aside.
In a large skillet over high heat, heat the olive oil and sear medallions on
each side, set aside on oven tray. In the skillet saute the scallions and
garlic for a few minutes. Add chicken stock, oyster sauce, soy sauce, star
anise and cilantro.
Simmer for about 6 minutes. Strain. Fry the leeks and finish cooking the
medallions in a 400 degree oven for 5 minutes. Rest the meat for three
minutes. In the meantime bring the sauce back to a boil and whisk in butter.
Transfer to serving plate and spoon sauce over meat. Top with fried leeks.
Yield: 4 servings



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