Pan-Seared Venison with Rosemary and Dried Cherries

Inspiration: Epicurious

Use a darker jelly, like blackberry or black current to give the dish a heavier flavor. I like to serve this with mashed potatoes and roasted broccoli, the sauce can pretty much be used as a gravy.

Ingredients

2 tsp chopped fresh rosemary 1 tsp ground coriander 1 minced garlic clove 1 tsp extra-virgin olive oil 1 lb venison tenderloin ¼ cup dry red wine ¼ cup dried tart cherries ¾ cup beef broth ½ cup water 1 tsp all-purpose flour 2 tbsp jelly

Preparation

1. Add 1 tsp rosemary, coriander, and garlic to a small bowl and stir in 1 tsp oil to make a paste

2. 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

3. Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total. Be careful not to overcook

4. Transfer skillet to middle rack 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

5. Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, flour, and remaining 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

6. Cut venison into ¼ inch-thick slices and serve with sauce.