Preheat the oven to 200°C, gas mark 6. Melt the butter in a large pan with 1 tbsp of the oil. Add the crumbs and garlic and fry gently for 5 minutes, until golden and crisp, stirring the mixture continuously.
Finely chop the cherries (or the apricots) with the flat-leaf parsley, clementine zest and sage. Stir into the crisp crumbs, season and set aside to keep warm.
Heat a heavy bottomed pan over a very high heat. Rub the venison with 1 tbsp of the oil and season generously. When the pan is hot, put the remaining oil into the pan, add the meat and brown on all sides until caramelised all over.
Place the venison on a baking tray and place in the oven to roast for 20-25 minutes for medium, or longer if you prefer your meat well done.
Remove and place on a warm plate, cover lightly with foil and leave to rest for at least 10 minutes.
Once rested, carve the meat between the bones into cutlets and serve with a scattering of the crispy crumbs. Delicious served with red cabbage.