Lamb or Venison With Cherry-Ginger Sauce |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 8 |
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From Wine Lover's Healthy Weight-Loss Plan Recommended Wine Pairing: Merlot or Cab Sauv Gourmet alternative: use lamb or other demiglace instead of broth Ingredients:
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 |
Directions:
1. Using spice grinder, combine rosemary, coriander, and garlic to make a paste.
2. Rub each tenderloin with 1 Tbs of olive oil, then rub each tenderloin with the paste. Cover and refrigerate for 30 minutes.
3. Preheat oven to 450°F.
4. 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.
5. Place in oven. Roast until meat thermometer registers 125F, 8-10 minutes.
6. Transfer meat to plate and cover with foil.
7. 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.
8. Slice venison on the diagonal, serve with sauce.
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