Seared Venison With Rosemary and Cherries
Recipe: #14542
October 11, 2014
Categories: Game, Authentic, Sunday Dinner, No Eggs, Non-Dairy, Sugar-Free, Alcohol, Venison, Open Fire, more
"An 18th Century recipe converted for modern use."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (224.1 g)
- Calories 199.8
- Total Fat - 8.3 g
- Saturated Fat - 1.5 g
- Cholesterol - 20.4 mg
- Sodium - 109.2 mg
- Total Carbohydrate - 4.9 g
- Dietary Fiber - 1.3 g
- Sugars - 1.3 g
- Protein - 25.1 g
- Calcium - 33.7 mg
- Iron - 4 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 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 (this can be done ahead of time at home).
Step 2
Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
Step 3
Preheat dutch oven to 450°F ( hot ).
Step 4
Add remaining teaspoon oil, tilting oven to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
Step 5
Roast venison ( majority of coals on lid ) until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and keep warm.
Step 6
Add wine and cherries to oven 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 oven. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
Step 7
Cut venison into 1/4-inch-thick slices and serve with sauce.
Tips
- A good Camp ( Dutch ) Oven
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