Rosemary Salt Crusted Venison with Cherry Cabernet Sauce
Ingredients
- 8 large shallots
- 4 tsp. olive oil
- 2 venison tenderloins
- 1 tsp. Rosemary Salt
- ½ tsp. coarsely ground black pepper
- 1 c. cabernet sauvignon or other dry red wine
- ¾ c. dried cherries
- 1½ c. less-sodium beef broth
- 1 tbsp. water
- 1 tbsp. cornstarch
- 1½ tbsp. chilled butter
- 1 tbsp. fresh lemon juice
- Rosemary sprigs (optional)
Instructions
Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce serves 4 original recipe by Delish.
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