Pan-Seared Venison with Rosemary and Dried Cherries

Use a darker jelly — blackberry or black currant — for a deeper flavor. Serve with mashed potatoes and roasted broccoli; the sauce doubles as a gravy.

Ingredients

2 tsp fresh rosemary, finely chopped, divided

1 tsp ground coriander

1 garlic clove, minced

1 tsp extra-virgin olive oil, divided

1 lb venison tenderloin

Kosher salt and freshly ground black pepper, to taste

1/4 cup dry red wine

1/4 cup dried tart cherries

3/4 cup low-sodium beef broth

1/2 cup water

1 tsp all-purpose flour

2 tbsp blackberry or black currant jelly

Preparation

1. In a small bowl, combine 1 teaspoon of the rosemary, the coriander, and garlic. Stir in 1 teaspoon of the oil to form a paste.

2. Pat the venison dry with paper towels and rub all over with the paste. Season generously with salt and pepper. Cover and refrigerate for 20 minutes. Preheat the oven to 450°F.

3. Heat a well-seasoned cast-iron skillet over high heat until just smoking. Add the remaining oil, tilting the skillet to coat. Add the venison and sear, turning once, until deeply browned on both sides, about 6 minutes total. Do not overcook.

4. Transfer the skillet to the middle rack of the oven and roast until a thermometer inserted into the thickest part reads 125°F, 7–10 minutes. Transfer to a plate and tent loosely with foil. Let rest for 10 minutes.

5. Add the wine and cherries to the skillet and deglaze over medium-high heat, stirring and scraping up any browned bits. In a small bowl, whisk together the broth, water, and flour until smooth, then pour into the skillet along with the remaining rosemary. Simmer, stirring occasionally, until the sauce has thickened, about 5 minutes. Whisk in the jelly and season with salt and pepper.

6. Slice the venison into 1/4-inch-thick pieces and serve with the sauce.

Notes

Inspired by Epicurious.