Rosemary Salt-Crusted Venison With Cherry-Cabernet Sauce

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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)

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