VENISON WITH ROSEMARY AND DRIED CHERRIES

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.