Stone the cherries. Warm the sugar in a small saucepan until melted and fluid. Add the wine, balsamic vinegar and cinnamon, bring to a boil to reduce a little then add cherries. Simmer gently until cherries are tender and nicely glazed. Cut the venison into 8 x 85g medallions and flatten slightly with a steak mallet. Heat 2 large frying pans over a high heat with 1tbls of vegetable oil in each. Add the venison medallions, a knob of butter and cook for 2 minutes before turning and cooking for a further minute on the second side. Remove the pan from the heat and transfer to venison to a small tray to keep warm. Divide the squash puree between four warm plates. Arrange the venison medallions alongside, then spoon the cherries over and around.
Butternut Squash Puree:
Peel and deseed the squash and cut into 4cms pieces. Cook for about 8-10 minutes in lots of boiling salted water until very soft. Drain and press well in a cloth to remove excess liquid. Transfer to a liquidiser process until very smooth. Bring milk to a boil and add a little at a time, then add butter and hazelnut oil, check seasoning and keep warm.