Email to Cat      

Venison: Pan-Seared Venison with Rosemary & Dried Cherries

Source of Recipe


Turner South



List of Ingredients



• 1 Tbsp fresh rosemary, chopped
  
• 2 tsp coriander seeds
  
• 3 cloves garlic, minced
  
• 2 Tbsp olive oil
  
• 2 venison tenderloins, about 1 pound each
  
• ½ cup red wine
  
• ½ cup dried tart cherries
  
• 1½ cups beef broth
  
• 1 cup water
  
• 2 tsp cornstarch
  
• 2 Tbsp honey
  
• Coarse salt and freshly ground pepper
  






Instructions



1. Using a spice grinder or mortar and pestle, combine rosemary, coriander seeds and garlic to make a paste; add 1 teaspoon olive oil.
   
   
2. Pat venison dry with a paper towel. Divide paste in half and rub each tenderloin evenly with paste. Cover and refrigerate for 20 minutes.
   
   
3. Heat oven to 450º F.
   Heat remaining olive oil in a heavy bottomed sauté pan over high heat. Season venison with salt and pepper.
   
   
4. Cook tenderloins until browned, turning once, about 6 minutes. Place venison in oven and roast until a meat thermometer inserted diagonally into center registers 125º F, about 8 to 10 minutes. Transfer meat to a plate and cover with foil.
   
   
5. Add wine and cherries to the sauté pan over medium-high heat, stirring with a wooden spoon to loosen any browned bits left on the pan. In a small bowl, combine the beef broth, water and cornstarch. Whisk into wine mixture and simmer until thickened, about 5 minutes. Whisk in honey; season with salt and pepper. Thinly slice venison and serve with sauce.
   
   Serves 8