*  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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