Seared Venison With Rosemary and Cherries
Created by Shadows1 on October 11, 2014
- Servings: 4
- Prep Time: 25m
- Cook Time: 30m
- Recipe #14542
Ingredients
- 1 1/2 teaspoons chopped fresh rosemary
- 1 teaspoon coriander seeds
- 1 large garlic clove
- 1 1/2 t oil (teaspoons extra-virgin olive oil)
- 1 pound venison (tenderloin)
- 1/4 cup dry red wine
- 1/4 cup dried tart cherries
- 2/3 cup beef broth
- 1/2 cup water
- 1 teaspoon cornstarch
- 2 tablespoon black-currant jelly
How to Make
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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).
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Step 2: Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
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Step 3: Preheat dutch oven to 450°F ( hot ).
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Step 4: Add remaining teaspoon oil, tilting oven to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
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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.
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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.
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Step 7: Cut venison into 1/4-inch-thick slices and serve with sauce.
Nutritional Facts
- 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