Seared Venison With Rosemary and Cherries

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.