Venison Tenderloin


  • 1 lb of venison or beef tenderloin
  • 2 tsp of fresh rosemary chopped
  • 1/2 tsp ground coriander
  • 2 cloves garlic minced
  • 2 tsp extra virgin olive oil, divided
  • kosher salt and fresh cracked black pepper to taste
  • 1/2 cup red wine
  • 1/4 cup dried cherries
  • 3/4 cup beef stock (go to our search engine for beef stock recipe)
  • 1 tsp corn starch
Venison if aged correctly has a deep, rich smooth flavor. If venison is not available you may substitute beef tenderloin.


  • Mix 1 tsp of the rosemary with the coriander, garlic and 1/2 tsp of the olive oil the create a paste.
  • Rub the tenderloin with the paste, cover and refrigerate for 30 minutes.
  • Pre-heat the oven to 450.
  • Heat a cast iron or large heavy saute pan over high heat until hot, add the remaining oil.
  • Season the tenderloin lightly with salt and pepper and sear in the hot skillet turning once.
  • Remove the pan from the heat and place in the oven.
  • Cook until a meat thermometer reads 125 degrees.
  • Remove from the oven and let rest. The meat is best served medium rare.
  • In the hot skillet, add the wine, stir to deglaze the brown bits in the pan.
  • Stir in the dried cherries, beef stock and boil over medium high heat.
  • In a small bowl, combine the wine, corn starch and the remaining 1/2 tsp of rosemary and add to the pan.
  • Simmer until the mixture has reduced by 1/2.
  • Slice the tenderloin and drizzle sauce over the meat.


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