Beef / Pork

Pan-seared venison with rosemary and dried cherries takes several minutes to prepare.

Pan-seared venison with rosemary and dried cherries takes several minutes to cook.

Pan-seared venison with rosemary and dried cherries makes 4 servings.

The ingredients for Pan-seared venison with rosemary and dried cherries are:

1 1/2 teaspoons chopped fresh rosemary
1 teaspoon coriander seeds
1 large garlic clove
1 1/2 teaspoons extra-virgin olive oil
1 (1-lb) venison tenderloin
1/4 cup dry red wine*
1/4 cup dried tart cherries*
3/4 cup fat-free beef broth
1/2 cup water
1 teaspoon cornstarch*
2 tablespoons black-currant jelly*

Here is how you make Pan-seared venison with rosemary and dried cherries:

Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste,then stir in 1/2 teaspoon 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 450?F.Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tiltingskillet 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 inserteddiagonally into center registers 125?F, 7 to 10 minutes. Transfer meat to a plate and cover tightly withfoil.Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scrapingup brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowland add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and saltand pepper to taste.Cut venison into 1/4-inch-thick slices and serve with sauce.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user KLWOZNIAK.

The nutritional information for Pan-seared venison with rosemary and dried cherries is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 222.1

• Total Fat: 3.7 g
• Cholesterol: 73.7 mg
• Sodium: 68.1 mg
• Total Carbs: 15.6 g
• Dietary Fiber: 0.6 g
• Protein: 27.4 g