Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce

Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce
Photo by Becky Luigart-Stayner

Ingredients

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

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...

View full recipe at My Recipes

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