An elegant way to fix venison -- even it you don't think you like venison. We serve with rosemary roasted potatoes, onions gratin and grilled vegetables with herbed vinaigrette.
Grind 2 teaspoons rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir i 1 teaspoon oil.
Pat venison dry and put on plastic wrap, then rub with paste. Season well with pepper and then wrap and chill for 20 minutes.
Preheat oven to 450 degrees.
Heat a well-seasoned cast-iron skillet over high heat until hot, add the remaining 2 teaspoons oil, tilting skillet to coat evenly. Season venison well with salt; brown, turning once, about 6 minutes total.
Transfer skillet to middle of oven and roast until an instant read thermometer inserted diagonally into center registers 125 degrees, 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, corn starch and remaining 1 teaspoon of rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly; salt and pepper to
taste.
Slice venison into 1/2 inch thick portions and serve with sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 221 | ||
Calories from Fat: 58 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 27.2mg | 8 % | |
Sodium 2mg | 0 % | |
Potassium 64.5mg | 2 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3.9g | ||
Protein 32.8g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 221
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