- 8 large shallots, peeled and quartered (about 1/2 pound)
- 4 teaspoons olive oil, divided
- 2 venison tenderloins, trimmed (about 9 ounces each)
- 1 teaspoon Rosemary Salt, divided
- 1/2 teaspoon coarsely ground black pepper
- 1 cup cabernet sauvignon or other dry red wine
- 3/4 cup dried cherries
- 1 1/2 cups less-sodium beef broth
- 1 tablespoon water
- 1 tablespoon cornstarch
- 1 1/2 tablespoons chilled butter, cut into small pieces
- 1 tablespoon fresh lemon juice
- Rosemary sprigs (optional)
- calories 362
- caloriesfromfat 29 %
- fat 11.7 g
- satfat 4.4 g
- monofat 5.2 g
- polyfat 1.2 g
- protein 28.8 g
- carbohydrate 31.8 g
- fiber 3.8 g
- cholesterol 108 mg
- iron 5.1 mg
- sodium 589 mg
- calcium 57 mg
How to Make It
Preheat oven to 400°.
Combine shallots and 2 teaspoons oil; toss well. Arrange shallots in a single layer in a shallow roasting pan.
Rub venison evenly with 1/2 teaspoon Rosemary Salt and pepper. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add venison; cook 6 minutes, browning on all sides. Remove venison from pan; arrange on top of shallots in roasting pan. Bake at 400° for 17 minutes or until a thermometer registers 145° (medium-rare). Remove venison and shallots from pan. Keep venison warm. Chop shallots.
Heat skillet over medium-high heat. Add shallots, wine, and cherries; cook until liquid is reduced to 1/2 cup (about 3 minutes), scraping pan to loosen browned bits. Add broth and remaining 1/2 teaspoon Rosemary Salt; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 5 minutes). Combine 1 tablespoon water and cornstarch in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in butter and juice. Cut venison across grain into thin slices; serve venison with sauce. Garnish with rosemary sprigs, if desired.
Note: Nutritional analysis includes Rosemary Salt.