Venison Loin with Cherries

Venison Loin With Cherries

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Carolyn Haas


I like venison when it's disguised by interesting sauces. Venison tenderloin is super tender and less "gamey" than some other cuts and lends itself to roasting. This Argentine version (Lomo de Ciervo con Cerezas) is from a cookbook called The Food and Cooking of Argentina by Bartolini. It goes well with mashed sweet potatoes and fresh green beans.


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15 Min
30 Min


  • 1 3/4 lb
    venison loin
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    butter or margarine
  • 2
    shallots, minced
  • 12 oz
    fresh, frozen or canned cherries
  • 1 Tbsp
    red wine vinegar
  • 2/3 c
    sweet red wine
  • ·
    salt and pepper, to taste

How to Make Venison Loin with Cherries


  1. Preheat oven to 350ºF. Pat venison dry and season with salt and pepper.
  2. Heat oil in heavy pan, add meat and sear for 2-3 minutes on each side until browned.
  3. Lower heat and add butter to pan. Place meat in a roasting pan and pour all the juices from the pan over the meat.
  4. Add shallots to hot frying pan and cook for 3-4 minutes until they have softened. Add cherries and vinegar and wine. Cook for 15 minutes until cherries are soft and the sauce has reduced. (If using frozen or canned cherries, it may not be so long to soften the cherries. Also, as a non-alcohol version, juice from the jar may be substituted for the wine.)
  5. Roast the venison for 8-15 minutes, depending on how well-done you like meat. (130ºF - 140ºF internal temperature for rare to medium - venison needs to be served fairly pink so it doesn't dry out.)
  6. Remove from oven when desired internal temperature is reached, cover with a foil tent and rest for 5 minutes.
  7. Carve and serve with cherry sauce spooned over.
  8. NOTE - if using canned cherries, you can heat the juice with some cornstarch to make extra sauce for serving.

Printable Recipe Card

About Venison Loin with Cherries

Course/Dish: Roasts
Main Ingredient: Wild Game
Regional Style: Latin American

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