Venison Loin with Cherries
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1 3/4 lbvenison loin
1 Tbspolive oil
1 Tbspbutter or margarine
12 ozfresh, frozen or canned cherries
1 Tbspred wine vinegar
2/3 csweet red wine
·salt and pepper, to taste
How to Make Venison Loin with Cherries
- Preheat oven to 350ºF. Pat venison dry and season with salt and pepper.
- Heat oil in heavy pan, add meat and sear for 2-3 minutes on each side until browned.
- Lower heat and add butter to pan. Place meat in a roasting pan and pour all the juices from the pan over the meat.
- 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.)
- 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.)
- Remove from oven when desired internal temperature is reached, cover with a foil tent and rest for 5 minutes.
- Carve and serve with cherry sauce spooned over.
- NOTE - if using canned cherries, you can heat the juice with some cornstarch to make extra sauce for serving.