Best Lamb Or Venison With Cherry Ginger Sauce Recipes

Lamb or Venison With Cherry-Ginger Sauce image

Provided by GoldsmithLissa

Categories Deer

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons fresh rosemary, finely chopped
1 tablespoon coriander seed, toasted
4 garlic cloves, crushed
2 lbs venison tenderloins
2 tablespoons olive oil
sea salt
fresh ground black pepper
2 teaspoons cornstarch
2 cups low sodium beef broth or 2 cups chicken broth
1 cup dry red wine
1 1/2 cups dried tart cherries
1 tablespoon grated ginger
1 tablespoon grated orange zest
1 tablespoon honey

Steps:

Using spice grinder, combine rosemary, coriander, and garlic to make a paste.
Rub each tenderloin with 1 Tbs of olive oil, then rub each tenderloin with the paste. Cover and refrigerate for 30 minutes.
Preheat oven to 450°F.
Heat remaining 1 Tbs of olive oil in ovenproof nonstick saute pan over high heat. Add tenderloin and cook until browned, turning once, about 5 minutes Season with salt and pepper.
Place in oven. Roast until meat thermometer registers 125F, 8-10 minutes.
Transfer meat to plate and cover with foil.
Stir cornstarch into a bit of broth until smooth. Add mixture, wine, cherries, ginger, orange zest, and remaining broth to saute pan over medium-high heat, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Simmer until thickened, about 5 minutes Whisk in honey, and season to taste with salt and pepper.
Slice venison on the diagonal, serve with sauce.

Nutrition Facts : Calories 284.8, Fat 8.9, SaturatedFat 1.6, Cholesterol 27.2, Sodium 4.1, Carbohydrate 11.9, Fiber 1.3, Sugar 6.5, Protein 33.3

Rack of Lamb With a Merlot Glaze and Cherry Reduction Sauce image

Provided by MarieRynr

Categories Lamb/Sheep

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups merlot or 2 cups other red wine
2 cups fresh cherries, pitted (I have very successfully substituted bottled morello cherries)
2 cloves garlic, chopped
1 shallot, chopped
4 cups lamb stock or 4 cups chicken stock
1 tablespoon unsalted butter
salt & freshly ground black pepper
1 (750 ml) bottle merlot
1 1/2 cups good quality balsamic vinegar
1 shallot, chopped
1 clove garlic, chopped
4 lamb racks, excess fat trimmed and bones frenched (1 1/2 to 2 lbs. each)
salt & freshly ground black pepper
1 tablespoon extra virgin olive oil
rosemary sprig, for garnish

Steps:

To prepare the sauce; combine the wine, cherries, garlic and shallot in a saucepan over high heat and reduce until the mixture is almost dry, about 10 minutes.
Add the stock, decrease the heat to medium, and reduce until the sauce is thick and coats the back of a spoon, 10 to 15 minutes.
Add the butter and stir until melted.
Season to taste with salt and pepper.
Keep warm until you are ready to serve.
Preheat oven to 300*F.
To prepare the glaze, combine the wine, vinegar, shallot and garlic in a saucepan over medium heat and reduce until about 1/2 cup liquid remains, 20 to 25 minutes.
Set aside until you are ready to use it.
To prepare the lamb, season the racks well with salt and pepper.
Heat the oil in a large saute pan over high heat until smoking hot.
Add as many of the racks as will fit without overcrowding the pan, meat side down, and sear well, 3 to 4 minutes; transfer to a sheet pan.
Continue searing the remaining racks.
Baste the racks well with the glaze.
Set the pan in the oven and roast, basting every 5 minutes, until the meat reaches an internal temperature of 135*F for medium-rare doneness about 20 minutes.
Remove the racks from the oven and let sit for about 5 minutes, then slice.
To serve, place the slices on a warm serving platter and drizzle with some of the sauce.
Garnish with rosemary sprigs and serve warm, with any extra sauce on the side.