Cervena Shortloin with Mushroom Fricassée

BLACK CHERRY RELISH:--
1 kg frozen cherries, thawed & stones removed
⅔ cup white sugar
½ cup sherry vinegar
2 tsp mixed spice
1 tbsp fine chopped ginger
½ cup fine chopped shallot
SIDS SALT & PEPPER to taste
MUSHROOM FRICASSÉE:--
¼ cup rice bran oil
100 g butter, plus extra
Pinch of chilli flakes
½ cup fine chopped shallots
2 tbsp fine chopped garlic
2 tbsp fine chopped thyme
3 tbsp fine chopped sage
¾ cup white wine
250 g shiitake mushrooms, stalks removed but saved
250 g portobello mushrooms, coarse chopped
250 g oyster mushrooms
250 g button mushrooms, sliced
⅓ cup chopped parsley
SIDS SALT & PEPPER, to taste
DEMI GLAZE:--
2 cups beef stock
2 tbsp SIDS HOT WORCESTER SAUCE
CERVENA:--
1.5 kg Cervena short loin or fillet backstrap
Rice bran oil, for frying
1½ tbsp chopped sage
1½ tbsp chopped thyme
Shake of SIDS CRAZY SALT
SIDS SALT & PEPPER
Truffle oil for garnishing (optional)

BLACK CHERRY RELISH: place all the ingredients except salt & pepper, in a heavy-based saucepan and cook over a low heat until reduced to a jam-like consistency, about 1-1½ hours. Cool, then season with SIDS SALT & PEPPER to taste and refrigerate until needed. Keeps forever. Do this a day before.
MUSHROOM FRICASSÉE: in a large, heavy-based saucepan add oil and butter. When melted, add chilli, shallots, garlic, thyme and sage. Reduce heat and fry gently, stirring occasionally, for 20 minutes. Once softened, increase heat, add wine and simmer to reduce liquid by half, then add all the mushrooms. Stir through then reduce heat again and cook slowly for 30 minutes until mushrooms are soft and starting to break up. Add a knob of butter and the parsley then season with SIDS SALT & PEPPER. Remove from the heat and keep warm while you prepare the venison or allow to cool then refrigerate until required.
DEMI GLAZE: In a small saucepan, mix together stock and SIDS HOT WORCESTER SAUCE. Heat and simmer for 5 minutes then set aside.
CERVENA (Venison): Preheat oven to 180°C. Cut the venison into 2 pieces. Rub with a little oil, sprinkle with the herbs and a shake of SIDS CRAZY SALT.
Heat an oven-proof pan, add a little oil then sear both pieces until slightly brown all over then put in the oven to finish cooking. This should take 5-10 minutes. Because the loin is thicker at one end, the thinner piece will cook more quickly so needs to be removed before the larger piece. Remove from oven to rest for 8-10 minutes.
Meanwhile, reheat the mushroom fricassée slowly until hot then heat up the demi-glaze.
Spoon out some of the fricassée onto warmed plates. Add a couple slices of venison and top with cherry relish. Pour the demi-glaze on and around the meat then drizzle a few drops of truffle oil all over.
Serve with roast vegetables.