posted
I'm usually not one for sauces- I like the taste of venison but tried this and I'm really liking this recipe
Great depth and layers of flavor a comparatively easy dish but please don't overcook the venison- keep it a pink blush in the center
Ingredients
1 1/2 teaspoons chopped fresh rosemary 1 teaspoon coriander seeds 1 large garlic clove 1 1/2 teaspoons extra-virgin olive oil 1 (1-lb) venison tenderloin 1/4 cup dry red wine 1/4 cup dried tart cherries 3/4 cup fat-free beef broth 1/2 cup water 1 teaspoon cornstarch 2 tablespoons black-currant jelly
Preparation Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
Preheat oven to 450°F.
Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.
Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
Cut venison into 1/4-inch-thick slices and serve with sauce.
-------------------- "Be always at war with your vices, at peace with your neighbors, and let each new year find you a better man..." Benjamin Franklin
posted
Sounds great, I would let everyone know to not add the wine over open flame, it could catch on fire and cause a serious burn.
Posts: 255 | From: Canton Ohio | Registered: Feb 2004
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posted
Well I don't think that could happen since its blended with water and beef broth but that's a good point- you always pull your pan off the flame when u add alcohol then move it back to the flame
This is not a flambé however and I don't want you to burn the alcohol off
It will cook out
Thanks
-------------------- "Be always at war with your vices, at peace with your neighbors, and let each new year find you a better man..." Benjamin Franklin
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