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.