Venison Tenderloin with Red Wine and Golden Raisins


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 ┬ábroth , 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.




15 min


20 min


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