Lamb Or Venison With Cherry-ginger Sauce

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.