PAN-SEARED VENISON WITH ROSEMARY AND DRIED CHERRIES
Steps:
- 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.
VENISON WITH ROSEMARY AND DRIED CHERRIES
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.
Provided by JustJanS
Categories Deer
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 137.8, Fat 5, SaturatedFat 0.7, Cholesterol 0.2, Sodium 151, Carbohydrate 19, Fiber 1.1, Sugar 7.3, Protein 2.6
MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES
Steps:
- Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.
- Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
- Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate.
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