Prep 15 mins
Cook 20 mins
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.
- 14.79 ml fresh rosemary, chopped
- 9.85 ml coriander seeds
- 3 cloves garlic, minced
- 29.58 ml olive oil
- 2 venison loin, about 1 pound each
- 118.29 ml red wine
- 118.29 ml dried tart cherry
- 354.88 ml beef broth
- 236.59 ml water
- 9.85 ml cornstarch
- 29.58 ml honey
- salt & freshly ground black pepper
- Using a spice grinder or mortar and pestle, combine rosemary, coriander seeds and garlic to make a paste, add 1 teaspoon olive oil.
- Pat venison dry with a paper towel.
- Divide paste in half and rub each tenderloin evenly with paste.
- Cover and refrigerate for 20 minutes.
- Heat oven to 450f.
- Heat remaining olive oil in a heavy bottomed sauté pan over high heat.
- Season venison with salt and pepper.
- Cook tenderloins until browned, turning once, about 6 minutes.
- Place venison in oven and roast until a meat thermometer inserted diagonally into centre registers 125°F (about 8 to 10 minutes).
- Transfer meat to a plate and cover loosely with foil.
- Add 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.
- In a small bowl combine beef broth, water and cornstarch.
- Whisk into wine mixture and simmer until thickened, about 5 minutes.
- Whisk in honey, season with salt and pepper.
- Slice venison thinly and serve with sauce.