Rosemary Salt-Crusted Venison With Cherry-Cabernet Sauce Recipe

Name: Rosemary Salt-Crusted Venison With Cherry-Cabernet Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large shallots, peeled and quartered (about 1/2 pound); 4 teaspoons olive oil, divided; 2 venison tenderloins, trimmed (about 9 ounces each); 1/2 teaspoon coarsely ground black pepper; 1 cup cabernet sauvignon or other dry red wine; 3/4 cup dried cherries; 1 1/2 cups less-sodium beef broth; 1 tablespoon water; 1 tablespoon cornstarch; 1 1/2 tablespoons chilled butter, cut into small pieces; 1 tablespoon fresh lemon juice; Rosemary sprigs (optional)

Servings: persons

8 large shallots, peeled and quartered (about 1/2 pound)
4 teaspoons olive oil, divided
2 venison tenderloins, trimmed (about 9 ounces each)
1/2 teaspoon coarsely ground black pepper
1 cup cabernet sauvignon or other dry red wine
3/4 cup dried cherries
1 1/2 cups less-sodium beef broth
1 tablespoon water
1 tablespoon cornstarch
1 1/2 tablespoons chilled butter, cut into small pieces
1 tablespoon fresh lemon juice
Rosemary sprigs (optional)

1
Preheat oven to 400u00b0.
2
Combine shallots and 2 teaspoons oil; toss well. Arrange shallots in a single layer in a shallow roasting pan.
3
Rub venison evenly with 1/2 teaspoon Rosemary Salt and pepper. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add venison; cook 6 minutes, browning on all sides. Remove venison from pan; arrange on top of shallots in roasting pan. Bake at 400u00b0 for 17 minutes or until a thermometer registers 145u00b0 (medium-rare). Remove venison and shallots from pan. Keep venison warm. Chop shallots.
4
Heat skillet over medium-high heat. Add shallots, wine, and cherries; cook until liquid is reduced to 1/2 cup (about 3 minutes), scraping pan to loosen browned bits. Add broth and remaining 1/2 teaspoon Rosemary Salt; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 5 minutes). Combine 1 tablespoon water and cornstarch in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in butter and juice. Cut venison across grain into thin slices; serve venison with sauce. Garnish with rosemary sprigs, if desired.
5
Note: Nutritional analysis includes Rosemary Salt.

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 12 ingredients. The key ingredients include: 8 large shallots, peeled and quartered (about 1/2 pound), 4 teaspoons olive oil, divided, 2 venison tenderloins, trimmed (about 9 ounces each), 1/2 teaspoon coarsely ground black pepper, and more.

Yes, Rosemary Salt-Crusted Venison With Cherry-Cabernet 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.

Rosemary Salt-Crusted Venison With Cherry-Cabernet Sauce

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