I found this on the internet whilst looking for recipes to use some dried cherries I bought on holiday-something I can't ever buy locally. I haven't made this but love venison, so I think I will.
My Private Note
Units: US | Metric
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons coriander seeds
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 venison loin, about 1 pound each
- 1/2 cup red wine
- 1/2 cup dried tart cherry
- 1 1/2 cups beef broth
- 1 cup water
- 2 teaspoons cornstarch
- 2 tablespoons honey
- salt & freshly ground black pepper
- 1Using a spice grinder or mortar and pestle, combine rosemary, coriander seeds and garlic to make a paste, add 1 teaspoon olive oil.
- 2Pat venison dry with a paper towel.
- 3Divide paste in half and rub each tenderloin evenly with paste.
- 4Cover and refrigerate for 20 minutes.
- 5Heat oven to 450f.
- 6Heat remaining olive oil in a heavy bottomed sauté pan over high heat.
- 7Season venison with salt and pepper.
- 8Cook tenderloins until browned, turning once, about 6 minutes.
- 9Place venison in oven and roast until a meat thermometer inserted diagonally into centre registers 125°F (about 8 to 10 minutes).
- 10Transfer meat to a plate and cover loosely with foil.
- 11Add wine and cherries to the sauté pan over medium high heat, stirring with a wooden spoon to loosen any brown bits left on the pan.
- 12In a small bowl combine beef broth, water and cornstarch.
- 13Whisk into wine mixture and simmer until thickened, about 5 minutes.
- 14Whisk in honey, season with salt and pepper.
- 15Slice venison thinly and serve with sauce.
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Nutritional Facts for Venison With Rosemary and Dried Cherries
Serving Size: 1 (175 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 137.7
- Calories from Fat 45
- Total Fat 5.0 g
- Saturated Fat 0.6 g
- Cholesterol 0.1 mg
- Sodium 151.0 mg
- Total Carbohydrate 18.9 g
- Dietary Fiber 1.1 g
- Sugars 7.2 g
- Protein 2.6 g
The following items or measurements are not included: