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Seared Cervena Venison with Asian Pan Juice

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Yield

servings

Prep

20 min

Cook

30 min

Ready

50 min

Ingredients

Amount Measure Ingredient Features
8 each venison
cervana medallions
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2 tablespoons sesame seeds
mixed black and white
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2 tablespoons olive oil Camera
1 teaspoon scallions, spring or green onions
chopped
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1 teaspoon garlic
chopped
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¼ cup chicken broth Camera
1 tablespoon oyster sauce Camera
1 teaspoon soy sauce, dark Camera
1 Piece star anise * Camera
1 tablespoon cilantro
chopped
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1 tablespoon butter Camera
4 tablespoons leeks
julienned
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2 cups peanut oil
for frying
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 1075 100% from fat
 % Daily Value *
Total Fat 120g 184%
Saturated Fat 21g 107%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 250mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 4% Vitamin C 2%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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