Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce

Ingredients

• 1 ½ cups less-sodium beef broth
• 1 tablespoon water
• 1 tablespoon cornstarch
• 1 ½ tablespoons chilled butter, cut into small pieces
• 1 tablespoon fresh lemon juice
• 4 teaspoons olive oil, divided
• 2 venison tenderloins, trimmed (about 9 ounces each)
• + 6 more ingredients
• • 1 teaspoon Rosemary Salt, divided
  • ½ teaspoon coarsely ground black pepper
  • Rosemary sprigs (optional)
  • 8 large shallots, peeled and quartered (about 1/2 pound)
  • 1 cup cabernet sauvignon or other dry red wine
  • ¾ cup dried cherries

Preheat oven to 400°. Combine shallots and 2 teaspoons oil; toss well. Arrange shallots in a single layer in a shallow roasting pan. Rub venison evenly with 1/2 teaspoon Rosemary Salt and pepper. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add venison; cook 6...

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