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Pan-Seared Venison with Rosemary and Dried Cherries Recipe

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This recipe for Pan-Seared Venison with Rosemary and Dried Cherries is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tsps. chopped fresh rosemary
2 tsps. coriander seeds
2 large garlic cloves
3 tsps. extra virgin olive oil
1- 1 lb venison tenderloin
1/4 c dry red wine
1/4 c dried tart cherries
3/4 c fat-free beef broth
1/2 c water
1 tsp cornstarch
2 T black-currant jelly
Directions:
Directions:
Grind 2 tsps. rosemary with coriander seeds and garlic with mortar and pestle to make a paste, then stir in 1 1/2 tsp oil. Pat venison dry and put in a bowl. Rub with paste, and season with salt and pepper. Cover and chill at least 20 minutes.
Preheat oven to 450 degrees.
Heat a well-seasoned cast iron skillet over high heat until hot, then add remaining olive oil, tilting skillet to coat evenly. Brown venison, turning once, about 6 minutes total.
Transfer skillet to middle of oven and roast venison, until an instant-read thermometer inserted diagonally into center registers 125 degrees F, 7-10 minutes. Transfer meat to platter and cover tightly with foil.
Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1 tsp rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
Cut venison into 1/4 inch-thick slices and serve with sauce.
Personal Notes:
Personal Notes:
Delicious! My favorite way to cook tenderloin.

 

 

 

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