Best Pan Seared Venison With Rosemary And Dried Cherries Recipes

Venison With Rosemary and Dried Cherries image

Provided by JustJanS

Categories Deer

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon fresh rosemary, chopped
2 teaspoons coriander seeds
3 cloves garlic, minced
2 tablespoons olive oil
2 venison loin, about 1 pound each
1/2 cup red wine
1/2 cup dried tart cherry
1 1/2 cups beef broth
1 cup water
2 teaspoons cornstarch
2 tablespoons honey
salt & freshly ground black pepper

Steps:

Using a spice grinder or mortar and pestle, combine rosemary, coriander seeds and garlic to make a paste, add 1 teaspoon olive oil.
Pat venison dry with a paper towel.
Divide paste in half and rub each tenderloin evenly with paste.
Cover and refrigerate for 20 minutes.
Heat oven to 450f.
Heat remaining olive oil in a heavy bottomed sauté pan over high heat.
Season venison with salt and pepper.
Cook tenderloins until browned, turning once, about 6 minutes.
Place venison in oven and roast until a meat thermometer inserted diagonally into centre registers 125°F (about 8 to 10 minutes).
Transfer meat to a plate and cover loosely with foil.
Add wine and cherries to the sauté pan over medium high heat, stirring with a wooden spoon to loosen any brown bits left on the pan.
In a small bowl combine beef broth, water and cornstarch.
Whisk into wine mixture and simmer until thickened, about 5 minutes.
Whisk in honey, season with salt and pepper.
Slice venison thinly and serve with sauce.

Nutrition Facts : Calories 137.8, Fat 5, SaturatedFat 0.7, Cholesterol 0.2, Sodium 151, Carbohydrate 19, Fiber 1.1, Sugar 7.3, Protein 2.6

Pan-Seared Venison with Rosemary and Dried Cherries image

Number Of Ingredients 11

1 1/2 teaspoons chopped fresh rosemary
1 teaspoon coriander seeds
1 large garlic clove
1 1/2 teaspoons extra-virgin olive oil
1 (1-lb) venison tenderloin
1/4 cup dry red wine
1/4 cup dried tart cherries
3/4 cup fat-free beef broth
1/2 cup water
1 teaspoon cornstarch
2 tablespoons black-currant jelly

Steps:

Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
Preheat oven to 450°F.
Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, 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°F, 7 to 10 minutes. Transfer meat to a plate 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 1/2 teaspoon 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.