Roasted Venison Tenderloin with Wine Sauce
Main Dishes • European
Description
Roasted Venison Tenderloin with Wine Sauce
Ingredients
- Fresh Rose Hips 0 oz
- Venison 20 oz
- Campbell's Beef Broth 10 fl oz
- Rosé Dry Wine 5 fl oz
- Water 5 fl oz
- Ground dried cherries 0 oz
- Black Currant Jam 0 oz
- Olive Oil 0 fl oz
- Coriander essential oil 0 oz
- Garlic 1 clove
- Corn Starch 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a mortar, grind the rosemary (save one teaspoon for the sauce) with the coriander seeds, crush the garlic, add half a teaspoon of olive oil, and mix everything — you should get a paste.
Step 2
Pat the meat dry with a paper towel to remove excess moisture, then coat it with the prepared paste.
Step 3
Season with salt and pepper. Cover and let the meat rest and marinate for 20 minutes.
Step 4
Preheat the oven to 390°F.
Step 5
Heat a cast-iron skillet over high heat, add the remaining teaspoon of oil. Place the venison tenderloin in the skillet and sear until golden brown — about 3 minutes on each side.
Step 6
Transfer the skillet with the meat to the oven and roast until the kitchen thermometer reads 140°F, about 7–10 minutes. Place the meat on a plate and tightly wrap it in foil.
Step 7
Add the wine and cherries to the skillet where the meat was cooked. Evaporate the excess liquid and alcohol vapors.
Step 8
Mix the broth, water, cornstarch, and remaining rosemary in a separate bowl, then add this liquid to the skillet.
Step 9
Cook the sauce over low heat, stirring constantly, until it starts to thicken — about 5 minutes.
Step 10
Add the jam, salt, and pepper to taste — mix everything together.
Step 11
Slice the tenderloin and serve with the sauce.
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