Venison With Rosemary And Dried Cherries Recipes

PAN-SEARED VENISON WITH ROSEMARY AND DRIED CHERRIES

Steps:

• Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
• Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
• Preheat oven to 450°F.
• Heat 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, then brown, turning once, about 6 minutes total.
• Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.
• 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 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
• Cut venison into 1/4-inch-thick slices and serve with sauce.

VENISON WITH ROSEMARY AND DRIED CHERRIES

Steps:

• Using a spice grinder or mortar and pestle, combine rosemary, coriander seeds and garlic to make a paste, add 1 teaspoon olive oil.
• Pat venison dry with a paper towel.
• Divide paste in half and rub each tenderloin evenly with paste.
• Cover and refrigerate for 20 minutes.
• Heat oven to 450f.
• Heat remaining olive oil in a heavy bottomed sauté pan over high heat.
• Season venison with salt and pepper.
• Cook tenderloins until browned, turning once, about 6 minutes.
• Place venison in oven and roast until a meat thermometer inserted diagonally into centre registers 125°F (about 8 to 10 minutes).
• Transfer meat to a plate and cover loosely with foil.
• Add wine and cherries to the sauté pan over medium high heat, stirring with a wooden spoon to loosen any brown bits left on the pan.
• In a small bowl combine beef broth, water and cornstarch.
• Whisk into wine mixture and simmer until thickened, about 5 minutes.
• Whisk in honey, season with salt and pepper.
• Slice venison thinly and serve with sauce.

BRAISED VENISON WITH ROSEMARY AND SHIITAKE

Steps:

• Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
• Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
• If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.

DRIED CHERRIES, PECANS AND ROSEMARY BRIE EN CROUTE

Steps:

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture.
• Decorate the top with pastry scraps or additional rosemary, if desired. Brush the pastry with the egg mixture.
• Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.