Venison Loin With Sundried Cherries And Brie

Recipe Ingredients

1 tablespoon	15ml	Olive oil - plus
1/3 cup	78ml	Olive oil
6 oz	170g	Venison loin
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	15g / 0.5oz	Sundried cherries
1 tablespoon	15ml	Chopped shallots
2 tablespoons	30ml	Sherry vinegar
1 tablespoon	15ml	Honey
1/2 lb	227g / 8oz	Bitter greens
2 tablespoons	30ml	Toasted cashews - (1 oz)
4 oz	113g	Brie
		(four 1-oz pieces, cut long thin slices)
1 tablespoon	15ml	Chopped chervil - for garnish

Recipe Instructions

In a small saute pan, heat 1 tablespoon olive oil. Season venison with salt and pepper. Place venison in the saute pan and sear for 5 minutes on each side and remove, allow to cool slightly.

Meanwhile, in a bowl soak the cherries and shallots in the vinegar for 10 minutes. Add the remaining olive oil and mix well. Season with salt and pepper and sweeten with the honey.

Carefully toss the bitter greens with some of the cherry vinaigrette. Divide the greens between two entree plates. Sprinkle both salads with cashews and position the brie on either side of the plate. Thinly slice the venison and place onto the salad plates. Sprinkle the plates with the chopped chervil.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2225 broadcast 08-20-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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