Total Time

　　Active time: 30 min Start to finish: 1 hr

　　

Ingredients

1 1/2 teaspoons chopped fresh rosemary

　　1 teaspoon coriander seeds

　　1 large garlic clove

　　1 1/2 teaspoons extra-virgin olive oil

　　1 (1-lb) venison tenderloin

　　1/4 cup dry red wine

　　1/4 cup dried tart cherries

　　3/4 cup fat-free beef broth

　　1/2 cup water

　　1 teaspoon cornstarch

　　2 tablespoons black-currant jelly

　　

Step 1

Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.

　　

Step 2

Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.

　　

Step 3

Preheat oven to 450°F.

　　

Step 4

Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.

　　

Step 5

Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.

　　

Step 6

Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.

　　

Step 7

Cut venison into 1/4-inch-thick slices and serve with sauce.

　　

Nutrition Per Serving

Each serving about 196 calories and 3 grams fat

　　#### Nutritional analysis provided by Gourmet