Lamb or Venison With Cherry-Ginger Sauce
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
6-8
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
directions
- Using spice grinder, combine rosemary, coriander, and garlic to make a paste.
- Rub each tenderloin with 1 Tbs of olive oil, then rub each tenderloin with the paste. Cover and refrigerate for 30 minutes.
- Preheat oven to 450°F.
- 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.
- Place in oven. Roast until meat thermometer registers 125F, 8-10 minutes.
- Transfer meat to plate and cover with foil.
- 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.
- Slice venison on the diagonal, serve with sauce.
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RECIPE SUBMITTED BY
<p>I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well. We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects. </p>
<p>Our current food interests have been on curries, steak, shellfish, and healthy desserts. The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients.</p>
<p>But we enjoy our wine (we keep a journal) and time together as we cook. When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port. So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines. And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt! </p>
<p>But we do love to indulge! And love entertaining family and friends to sample new creations or enjoy some our famous concontions. </p>
<p>Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals. Just for fun and some interested friends. I'll create a recipe list when I have made more progress.</p>