View source for Pan-Seared Venison with Rosemary and Dried Cherries

{{RecipeSummary
|PrepTime=30 min
|CookTime=10 min
|Source=[http://www.epicurious.com Epicurious]
|Rating=Delicious!
|Yield=4 servings
}}
=== Ingredients ===
* 1 1/2 t chopped fresh rosemary
* 1 t coriander seeds
* 1 large garlic clove
* 1 1/2 t EV olive oil
* 1 lb venison tenderloin
* 1/4 c dry red wine
* 1/4 c dried tart cherries
* 3/4 c beef broth
* 1/2 c water
* 1 t cornstarch
* 2 T black-current jelly

=== Preparation ===
Grind 1 t rosemary with coriander seeds and garlic to make a paste; stir in 1/2 t oil.  Pat venison dry; rub with paste.  Season well with pepper; cover and chill 20 minutes.  Preheat oven to 450°.

Heat well-seasoned cast iron skillet over high heat until hot; coat with remaining 1 t oil.  Season venison with salt, then brown, turning once (~6 minutes total).  Transfer skillet to middle of oven and roast venison until instant-read thermometer inserted diagonally reads 125° (~7-10 minutes).  Transfer meat to plate; cover tightly with foil.

Add wine and cherries to skillet and deglaze over moderately high heat.  Stir together broth, water, cornstarch, and remaining 1/2 t rosemary and add to skillet.  Stir until thickened, about 5 minutes.  Whisk in jelly; salt and pepper to taste.

Cut venison into 1/4" thick slices and serve with sauce.

[[Category:Main Dish]]
[[Category:Venison]]