Pan-Seared Venison with Rosemary and Dried Cherries

Ingredients for Pan-Seared Venison with Rosemary and Dried Cherries

• 1 1/2 cucchiaini di rosmarino fresco tritato

• 1 cucchiaino di semi di coriandolo

• 1 spicchio d'aglio grande

• 1 1/2 teaspoons extra-virgin olive oil

• 1 (1-lb) venison tenderloin

• 60ml di vino rosso secco

• 60ml dried tart cherries

• 180ml fat-free beef broth

• 120ml di acqua

• 1 cucchiaino di amido di mais

• 2 tablespoons black-currant jelly

Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoons 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 232°C.

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 centre registers 52°C, 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, cornflour, and remaining 1/2 teaspoons 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.

Avvertenza

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