Recipe - Venison Loin With Sundried Cherries And Brie

1 tablespoon Olive oil; plus
1/3 cup Olive oil
6 ounce Venison loin
Salt; to taste
Freshlyground black pepper;
to taste
One fourth cup Sundried cherries
1 tablespoon Chopped shallots
2 tablespoon Sherry vinegar
1 tablespoon Honey
One half pound Bitter greens
2 tablespoon Toasted cashews ; (1 oz)
4 ounce Brie
(four 1oz pieces; cut long
thin slices)
1 tablespoon Chopped chervil; for garnish

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