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Seared Cervena Venison With Asian Pan Juice

Seared Cervena Venison With Asian Pan Juice is built on Olive Oil, Garlic, Chicken Stock, Oyster Sauce, and Dark Soy Sauce. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tsp
• 1/4 cup
• 1 tbsp
• 1 tsp
• 1 tbsp
• 2 cup

Method (preview)

1. 1

   Roll the Cervena medallions in the sesame seeds and set aside.

2. 2

   In a large skillet over high heat, heat the olive oil and sear medallions on each side, set aside on oven tray.

3. 3

   In the skillet saute the scallions and garlic for a few minutes.

4. 4

   Add chicken stock, oyster sauce, soy sauce, star anise and cilantro.

5. 5

   Simmer for about 6 minutes.

6. 6

   Strain.

7. 7

   Fry the leeks and finish cooking the medallions in a 400 degree oven for 5 minutes.

8. 8

   Rest the meat for three minutes.

9. 9

   In the meantime bring the sauce back to a boil and whisk in butter.

10. 10

    Transfer to serving plate and spoon sauce over meat. Top with fried leeks.