Venison loin with sundried cherries and brie

Yield: 2 servings

Measure Ingredient
1 tablespoon Olive oil; plus
⅓ cup Olive oil
6 ounces Venison loin
Salt; to taste
Freshly-ground black pepper; to taste
¼ cup Sundried cherries
1 tablespoon Chopped shallots
2 tablespoons Sherry vinegar
1 tablespoon Honey
½ pounds Bitter greens
2 tablespoons Toasted cashews -; (1 oz)
4 ounces Brie
(four 1-oz 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 servings.

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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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