Venison Tenderloin with Red Wine and Cherry Reduction Sauce


  • 1 lb venison tenderloin
  • 2 tsp fresh rosemary, chopped
  • 1 tsp ground coriander
  • 2 cloves garlic minced
  • 1 tbs extra virgin olive oil
  • 1/4 cup red wine
  • 1/4 cup dried cherries
  • 1/2 cup beef stock
  • kosher salt and black pepper to taste

One of our good buddies from North Carolina Fed Exed us a venison tenderloin that he aged for about 3 weeks. Venison is our favorite meat. It is very low in fat and if prepared correctly it is unsurpassed in flavor. If you are not lucky enough to have a hunting buddy, you may purchase venison tenderloin at Whole Foods or your specialty butcher.

  • Mix 1 tsp of the rosemary, with the coriander and garlic and 1/2 teaspoon of the olive oil to create a paste.
  • Rub the tenderloin all over with the paste, cover and chill for about 20 minutes.
  • Preheat the oven to 450 degrees.
  • Heat a cast iron skillet over high heat and add the remaining olive oil, coating the pan.
  • Season the tenderloin with salt and pepper and sear on all sides.Cook for about 5 minutes.
  • Remove the pan from the heat and place in the oven. Cook tenderloin until a meat thermometer reads 125 to 130 degrees. About 20 minutes. Be careful not to over cook. Venison should be served medium rare!
  • Remove from the oven and place venison on a platter and cover.
  • Return the skillet to the stove top over medium high heat and add the red wine and stir to remove the brown bits.
  • Add the beef stock and cherries and reduce. Stirring frequently until sauce thickens.
  •  Re season the sauce.
  • Cut the tenderloin in four medallions and place on serving plates.
  • Pour sauce over each serving.
  • Serve with mixed vegetables.


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