LAMB OR VENISON WITH CHERRY-GINGER SAUCE

Lamb or Venison With Cherry-Ginger Sauce image

Provided by GoldsmithLissa

Categories Deer

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons fresh rosemary, finely chopped
1 tablespoon coriander seed, toasted
4 garlic cloves, crushed
2 lbs venison tenderloins
2 tablespoons olive oil
sea salt
fresh ground black pepper
2 teaspoons cornstarch
2 cups low sodium beef broth or 2 cups chicken broth
1 cup dry red wine
1 1/2 cups dried tart cherries
1 tablespoon grated ginger
1 tablespoon grated orange zest
1 tablespoon honey

Steps:

Using spice grinder, combine rosemary, coriander, and garlic to make a paste.
Rub each tenderloin with 1 Tbs of olive oil, then rub each tenderloin with the paste. Cover and refrigerate for 30 minutes.
Preheat oven to 450°F.
Heat remaining 1 Tbs of olive oil in ovenproof nonstick saute pan over high heat. Add tenderloin and cook until browned, turning once, about 5 minutes Season with salt and pepper.
Place in oven. Roast until meat thermometer registers 125F, 8-10 minutes.
Transfer meat to plate and cover with foil.
Stir cornstarch into a bit of broth until smooth. Add mixture, wine, cherries, ginger, orange zest, and remaining broth to saute pan over medium-high heat, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Simmer until thickened, about 5 minutes Whisk in honey, and season to taste with salt and pepper.
Slice venison on the diagonal, serve with sauce.

Nutrition Facts : Calories 284.8, Fat 8.9, SaturatedFat 1.6, Cholesterol 27.2, Sodium 4.1, Carbohydrate 11.9, Fiber 1.3, Sugar 6.5, Protein 33.3

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