Venison Tenderloin with Red Wine and Golden Raisins
Ingredients
| 1 lb venison tenderloin | ||
| 2 tsp fresh rosemary, chopped | ||
| 1/2 tsp ground coriander | ||
| 1 clove garlic, minced | ||
| 2 tsp extra virgin olive oil | ||
| kosher salt and black pepper to taste | ||
| 1/4 cup red wine | ||
| 1/4 cup golden raisins | ||
| 1 cup beef broth | ||
| 1/2 cup water | ||
| 1 tsp cornstarch | ||
| 2 tbs raspberry preserves |
- Wash the tenderloin and pat dry.
- Mix 1 tsp of the rosemary with the coriander, garlic and 1 tsp of the olive oil to create a paste.
- Rub the tenderloin on both sides with the paste, cover and refrigerate for about 30 minutes.
- Preheat the oven to 450 degrees.
- Heat a large cast iron skilled over high heat until hot. Add the remaining olive oil and coat the pan.
- Season the tenderloin lightly with salt and pepper and sear in the hot skillet, turning once, about 3 minutes per side.
- Remove the pan from the heat and place in the oven. Cook until a meat thermometer reads 125-130 degrees, about 20-30 minutes. Take care not to over cook.
- Remove from the oven, place meat on a platter to rest.
- In the same skillet that you roasted the venison, using medium heat add the wine and stir with a wooden spoon to deglaze.
- Stir in the raisins and the beef broth , then increase the heat to medium high.
- In a small bowl combine the water, cornstarch along with the remaining rosemary.
- Add to the skillet and simmer until the mixture is thickened.
- Whisk in the raspberry preserves, then adjust seasonings.
- Slice the tenderloin and serve with the sauce drizzled over.
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