Lamb Or Venison With Cherry-Ginger Sauce Recipe

Name: Lamb Or Venison With Cherry-Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh rosemary, finely chopped; 1 tablespoon coriander seed, toasted; 4 garlic cloves, crushed; 2 lbs venison tenderloins; 2 tablespoons olive oil; sea salt; fresh ground black pepper; 2 teaspoons cornstarch; 2 cups low sodium beef broth or 2 cups chicken broth; 1 cup dry red wine; 1 1/2 cups dried tart cherries; 1 tablespoon grated ginger; 1 tablespoon grated orange zest; 1 tablespoon honey

Servings: persons

2 tablespoons fresh rosemary, finely chopped
1 tablespoon coriander seed, toasted
4 garlic cloves, crushed
2 lbs venison tenderloins
2 tablespoons olive oil
sea salt
fresh ground black pepper
2 teaspoons cornstarch
2 cups low sodium beef broth or 2 cups chicken broth
1 cup dry red wine
1 1/2 cups dried tart cherries
1 tablespoon grated ginger
1 tablespoon grated orange zest
1 tablespoon honey

1
Using spice grinder, combine rosemary, coriander, and garlic to make a paste.
2
Rub each tenderloin with 1 Tbs of olive oil, then rub each tenderloin with the paste. Cover and refrigerate for 30 minutes.
3
Preheat oven to 450u00b0F.
4
Heat remaining 1 Tbs of olive oil in ovenproof nonstick saute pan over high heat. Add tenderloin and cook until browned, turning once, about 5 minutes Season with salt and pepper.
5
Place in oven. Roast until meat thermometer registers 125F, 8-10 minutes.
6
Transfer meat to plate and cover with foil.
7
Stir cornstarch into a bit of broth until smooth. Add mixture, wine, cherries, ginger, orange zest, and remaining broth to saute pan over medium-high heat, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Simmer until thickened, about 5 minutes Whisk in honey, and season to taste with salt and pepper.
8
Slice venison on the diagonal, serve with sauce.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons fresh rosemary, finely chopped, 1 tablespoon coriander seed, toasted, 4 garlic cloves, crushed, 2 lbs venison tenderloins, and more.

Yes, Lamb Or Venison With Cherry-Ginger Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Or Venison With Cherry-Ginger Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions