Pan-Seared Venison with Rosemary and Dried Cherries
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 10 min |
| Source | Epicurious |
| Yield / serves | 4 servings |
| Rating | Delicious! |
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.
