Yield: 2 servings
|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|
|½ pounds||Bitter greens|
|2 tablespoons||Toasted cashews -; (1 oz)|
|(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.