Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce
Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce is a gluten free main course. One portion of this dish contains around 34g of protein, 11g of fat, and a total of 404 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have shallots, olive oil, cornstarch, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.
Combine shallots and 2 teaspoons oil; toss well. Arrange shallots in a single layer in a shallow roasting pan.
Rub venison evenly with 1/2 teaspoon Rosemary Salt and pepper.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add venison; cook 6 minutes, browning on all sides.
Remove venison from pan; arrange on top of shallots in roasting pan.
Bake at 400 for 17 minutes or until a thermometer registers 145 (medium-rare).
Remove venison and shallots from pan. Keep venison warm. Chop shallots.
Heat skillet over medium-high heat.
Add shallots, wine, and cherries; cook until liquid is reduced to 1/2 cup (about 3 minutes), scraping pan to loosen browned bits.
Add broth and remaining 1/2 teaspoon Rosemary Salt; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 5 minutes).
Combine 1 tablespoon water and cornstarch in a small bowl.
Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly.
Remove from heat; stir in butter and juice.
Cut venison across grain into thin slices; serve venison with sauce.
Garnish with rosemary sprigs, if desired.