Pan-Seared Venison with Rosemary and Dried Cherries Recipe

Name: Pan-Seared Venison with Rosemary and Dried Cherries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons chopped fresh rosemary; 1 teaspoon coriander seeds; 1 large garlic clove; 1 1/2 teaspoons extra-virgin olive oil; 1 (1-lb) venison tenderloin; 1/4 cup dry red wine; 1/4 cup dried tart cherries; 3/4 cup fat-free beef broth; 1/2 cup water; 1 teaspoon cornstarch; 2 tablespoons black-currant jelly

Servings: persons

1 1/2 teaspoons chopped fresh rosemary
1 teaspoon coriander seeds
1 large garlic clove
1 1/2 teaspoons extra-virgin olive oil
1 (1-lb) venison tenderloin
1/4 cup dry red wine
1/4 cup dried tart cherries
3/4 cup fat-free beef broth
1/2 cup water
1 teaspoon cornstarch
2 tablespoons black-currant jelly

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.
2
Pat venison dry and put in a bowl, then rub with paste.
3
Season well with pepper, then cover and chill 20 minutes.
4
Preheat oven to 450F.
5
Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly.
6
Season venison well with salt, then brown, turning once, about 6 minutes total.
7
Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125F, 7 to 10 minutes.
8
Transfer meat to a plate and cover tightly with foil.
9
Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits.
10
Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet.
11
Simmer, stirring, until mixture is thickened, about 5 minutes.
12
Whisk in jelly and salt and pepper to taste.
13
Cut venison into 1/4-inch-thick slices and serve with sauce.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 1/2 teaspoons chopped fresh rosemary, 1 teaspoon coriander seeds, 1 large garlic clove, 1 1/2 teaspoons extra-virgin olive oil, and more.

Yes, Pan-Seared Venison with Rosemary and Dried Cherries 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.

Pan-Seared Venison with Rosemary and Dried Cherries

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