FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Rosemary Salt-Crusted Venison With Cherry-Cabernet Sauce

4 faves
More from this source
Cooking Light
Related tags
gluten free low carb memorial day german

Comments

Add a comment

Ingredients

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)

You might also like

Venison Burger With Roasted Parsnip Straws
The British Larder
Venison Stroganoff With Wild Mushrooms Recipe
Food Republic
Venison Casserole With Cheddar Chive Dumplings
The British Larder
Deer Valley-Style Turkey And Black Bean Chili
Pamela Salzman
Venison And Butternut Squash Canapes With Fried...
The British Larder
Aloo Gobi (Potato And Cauliflower)
The Naptime Chef
Venison Jerky Recipe
Food Republic
Venison Bourguignon
A Spicy Perspective
Venison And Smoked Pancetta Meatballs With Curl...
The British Larder
Venison Carpaccio
The British Larder