Pan-Seared Venison with Rosemary and Dried Cherries

Pan-Seared Venison with Rosemary and Dried Cherries
Photo by Romulo Yanes

Ingredients

  • ½ cup water
  • 1 teaspoon coriander seeds
  • 1 ½ teaspoons extra-virgin olive oil
  • 1 ½ teaspoons fresh rosemary
  • ¾ cup fat-free beef broth
  • 1 large garlic clove
  • 1 venison tenderloin
  • + 4 more ingredients
    • 1 teaspoon cornstarch
    • ¼ cup dried tart cherries
    • 2 tablespoons black-currant jelly
    • ¼ cup dry red wine

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-iro...

View full recipe at Epicurious

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