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Pan Seared Cherry Venison

Russ Myers


Looking for a super delicious recipe for venison. Well look no further. I'm sure you will really enjoy this one.


★★★★★ 3 votes

2 / 4
30 Min
30 Min
Pan Fry


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1 1/2 tsp
chopped fresh rosemary
1 tsp
coriander seeds
2 large
garlic cloves
1 1/2 tsp
olive oil
1 Tbsp
1 lb
venison tenderloin
1/3 c
dry red wine
1/4 c
dried tart cherries
1 c
beef broth
1/4 c
1 tsp
2 Tbsp
jelly (cherry or any berry)
salt and pepper

How to Make Pan Seared Cherry Venison


  • 1Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
  • 2Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
  • 3Heat 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 and pepper, then brown, turning once, about six minutes total. Reduce heat and cover venison, cooking until venison reaches 125-degrees or venison responds (bounces back) to pressure. Transfer meat to a plate and cover tightly with foil.
  • 4Add butter and shallots to the skillet and cook for 30 seconds. 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 rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about five minutes. Whisk in jelly and salt and pepper to taste.
  • 5Cut venison into 1/4-inch-thick slices and serve with sauce.

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About Pan Seared Cherry Venison

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

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