This recipe also works well with rich meats such as pork tenderloin and duck breast. Store leftover Rosemary Salt in an airtight container, and use it to flavor mashed potatoes, polenta, or roasted chicken. Serve with roasted baby carrots.
8 large shallots, peeled and quartered (about 1/2 pound)
1 1/2 tablespoons chilled butter, cut into small pieces
1 tablespoon fresh lemon juice
Rosemary sprigs (optional)
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.
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Oh my goodness this was awesome! The only change I made was substituting garlic for the shallots as my husband cannot stand onions in any form. It was fabulous. My 12 year old (who helped shoot the deer) was looking mournfully at the dish at the end of the meal asking if there was more.
I made this last using sirloins. The sauce is amazing, and makes anything delicious! I substituted rosemary powder for fresh resomary. It worked great, and cut down on the cost. Because the sirloins cooked quickly (hint: overcooking venison seems to give it a gamey flavor), the shallots didn't get completely cooked. I put a few of the quartered shallots in the sauce and added onion powder. Using onions and onion powder also cut down on cost!
Tried this once and it was a major hit. My boyfriend and I love it and make it for guests whenever we can. I had no idea where to find juniper berries so I haven't used them. Made it with shallots the 2nd time and couldn't tell the difference so I just leave them out. A great recipe for any occasion.
Outstanding and very impressive. I have Made this recipe several times for dinner parties. Got rave reviews each time. everyone loved it. The cherries in the sauce over the venison look amazing. I followed the recipe completely except for I added about 20 juniper berries to the rosemary salt recipe.
Wonderful. Didn't have rosemary salt so used regular sea salt. We have a bunch of venison from my husbands hunting trip last fall and this is a keeper recipe for sure! I had a lot of the sauce left over, so I froze it when I made it a few weeks ago. I thawed a little last night and we had it again.
Delicious!! My family could not stop raving about how wonderful it was during dinner. Forgot the lemon and butter @ the end, no matter. The sauce is divine. I did marinate the venison tenderloins in 1 cup shiraz and 1 Tablespoon red wine vinegar for 8 hours. Great with garlic mashed potatoes and asparagus. Definately make again for special occasion or Sunday dinner.
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