Pan seared venison and cherry sauce with roast kumara and yam salad

This is one of those recipes put together by what I had in the pantry that turned out being an absolute winner!

Ingredients

1 fillet	Venison (Main)
0	Salt and freshly ground black pepper
1 drizzle	Olive oil

Cherry sauce

1 Tbsp	Cherry jam
1 handful	Dried cherries
1	Cinnamon stick
3	Bay leaves
2 small	Dried chillies
¼ cup	Orange juice
¼ cup	Water
¼ cup	Port
¼ cup	Red wine
2 Tbsp	Brandy
1 tsp	Honey

Roast Kumara and Yam Salad

1	Kumara
3 large	Yams
1 drizzle	Olive oil
1 bag	Mixed salad leaves
1	Carrot
1	Red capsicum

Directions

1. Place all the sauce ingredients into a small pot and bring to the boil. reduced to a simmer for about 10-15 minutes, until the sauce reduced and thickened. It will go beautifully glossy and syrupy. Remove cinnamon stick, bay leaves and chillies before serving.
2. Peel and chop kumara and yams. Par-boil for 10 minutes. Drain and toss in oil. Place on a tray lined with baking paper and put into a 200C preheated oven. Cook until golden brown. Remove and set aside to cool.
3. Grate the carrot and thinly slice the red capsicum. Toss with the salad greens and place onto plates. Top with the roasted vegetables.
4. Bring the venison to room temperature. Brush with olive oil and season with salt and pepper. Heat a cast iron pan over a high heat. Cook the venison for 4 minutes each side. Remove from the heat and set aside to rest for 5 minutes.
5. Cut the venison into slices and place on top or the salad. Pour over the cherry sauce. Enjoy!