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    You are in: Home / Recipes / Lamb or Venison With Cherry-Ginger Sauce Recipe
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    Lamb or Venison With Cherry-Ginger Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    20 mins

    GoldsmithLissa's Note:

    From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Merlot or Cab Sauv Gourmet alternative: use lamb or other demiglace instead of broth

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Using spice grinder, combine rosemary, coriander, and garlic to make a paste.
    2. 2
      Rub each tenderloin with 1 Tbs of olive oil, then rub each tenderloin with the paste. Cover and refrigerate for 30 minutes.
    3. 3
      Preheat oven to 450°F.
    4. 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. 5
      Place in oven. Roast until meat thermometer registers 125F, 8-10 minutes.
    6. 6
      Transfer meat to plate and cover with foil.
    7. 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. 8
      Slice venison on the diagonal, serve with sauce.

    Ratings & Reviews:

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    Nutritional Facts for Lamb or Venison With Cherry-Ginger Sauce

    Serving Size: 1 (202 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 284.7
     
    Calories from Fat 80
    28%
    Total Fat 8.8 g
    13%
    Saturated Fat 1.6 g
    8%
    Cholesterol 27.2 mg
    9%
    Sodium 4.1 mg
    0%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 1.3 g
    5%
    Sugars 6.4 g
    25%
    Protein 33.3 g
    66%

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