Seared Cervena Venison with Asian Pan Juice

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.