https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Pan-Seared_Venison_with_Rosemary_and_Dried_CherriesPan-Seared Venison with Rosemary and Dried Cherries - Revision history2026-04-04T04:47:24ZRevision history for this page on the wikiMediaWiki 1.45.1https://recipes.oncloverpond.us/index.php?title=Pan-Seared_Venison_with_Rosemary_and_Dried_Cherries&diff=1359&oldid=prevDhanson: New page: {{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 rosemar...2009-08-09T19:08:43Z<p>New page: {{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 rosemar...</p>
<p><b>New page</b></p><div>{{RecipeSummary<br />
|PrepTime=30 min<br />
|CookTime=10 min<br />
|Source=[http://www.epicurious.com Epicurious]<br />
|Rating=Delicious!<br />
|Yield=4 servings<br />
}}<br />
=== Ingredients ===<br />
* 1 1/2 t chopped fresh rosemary<br />
* 1 t coriander seeds<br />
* 1 large garlic clove<br />
* 1 1/2 t EV olive oil<br />
* 1 lb venison tenderloin<br />
* 1/4 c dry red wine<br />
* 1/4 c dried tart cherries<br />
* 3/4 c beef broth<br />
* 1/2 c water<br />
* 1 t cornstarch<br />
* 2 T black-current jelly<br />
<br />
=== Preparation ===<br />
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°.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Cut venison into 1/4" thick slices and serve with sauce.<br />
<br />
[[Category:Main Dish]]<br />
[[Category:Venison]]</div>Dhanson