Pan-Seared Venison with Rosemary and Dried Cherries
An elegant dish featuring tender venison tenderloin rubbed with aromatic rosemary and coriander, pan-seared and served with a luxurious sauce made from red wine, dried cherries, and black-currant jelly.
Ingredients
- •1½ teaspoons fresh rosemary
- •1 teaspoon coriander seeds
- •1 clove garlic
- •1½ teaspoons extra-virgin olive oil
- •1 pound venison tenderloin
- •¼ cup dry red wine
- •¼ cup dried tart cherries
- •¾ cup fat-free beef broth
- •½ cup water
- •1 teaspoon cornstarch
- •2 tablespoons black-currant jelly
Cooking Instructions
- 1.
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.
5 min
- 2.
Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
20 min
- 3.
Preheat oven to 450°F.
10 min
- 4.
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.
6 min
- 5.
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.
10 min
- 6.
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.
5 min
- 7.
Cut venison into 1/4-inch-thick slices and serve with sauce.
5 min
