Seared Cervena Venison with Asian Pan Juice
Yield
servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
venison
cervana medallions |
*
|
| 2 | tablespoons |
sesame seeds
mixed black and white |
|
| 2 | tablespoons | olive oil |
|
| 1 | teaspoon |
scallions, spring or green onions
chopped |
|
| 1 | teaspoon |
garlic
chopped |
|
| ¼ | cup | chicken broth |
|
| 1 | tablespoon | oyster sauce |
|
| 1 | teaspoon | soy sauce, dark |
|
| 1 | Piece | star anise |
*
|
| 1 | tablespoon |
cilantro
chopped |
|
| 1 | tablespoon | butter |
|
| 4 | tablespoons |
leeks
julienned |
|
| 2 | cups |
peanut oil
for frying |
|
Low Cholesterol, Trans-fat Free, Low Carb
Directions
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 sauté 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℉ (200℃) 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.
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