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Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce

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.

Instructions

1
Preheat oven to 40
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OvenOven
2
Combine shallots and 2 teaspoons oil; toss well. Arrange shallots in a single layer in a shallow roasting pan.
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ShallotShallot
Cooking OilCooking Oil
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Roasting PanRoasting Pan
3
Rub venison evenly with 1/2 teaspoon Rosemary Salt and pepper.
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Salt And PepperSalt And Pepper
RosemaryRosemary
VenisonVenison
Dry Seasoning RubDry Seasoning Rub
4
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
5
Add venison; cook 6 minutes, browning on all sides.
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VenisonVenison
6
Remove venison from pan; arrange on top of shallots in roasting pan.
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ShallotShallot
VenisonVenison
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Roasting PanRoasting Pan
7
Bake at 400 for 17 minutes or until a thermometer registers 145 (medium-rare).
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Kitchen ThermometerKitchen Thermometer
OvenOven
8
Remove venison and shallots from pan. Keep venison warm. Chop shallots.
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ShallotShallot
VenisonVenison
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Frying PanFrying Pan
9
Heat skillet over medium-high heat.
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Frying PanFrying Pan
10
Add shallots, wine, and cherries; cook until liquid is reduced to 1/2 cup (about 3 minutes), scraping pan to loosen browned bits.
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CherriesCherries
ShallotShallot
WineWine
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Frying PanFrying Pan
11
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).
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RosemaryRosemary
BrothBroth
SaltSalt
12
Combine 1 tablespoon water and cornstarch in a small bowl.
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Corn StarchCorn Starch
WaterWater
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BowlBowl
13
Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly.
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Corn StarchCorn Starch
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Frying PanFrying Pan
14
Remove from heat; stir in butter and juice.
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ButterButter
JuiceJuice
15
Cut venison across grain into thin slices; serve venison with sauce.
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VenisonVenison
SauceSauce
16
Garnish with rosemary sprigs, if desired.
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RosemaryRosemary
DifficultyHard
Ready In45 m.
Servings4
Health Score13
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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