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Lamb or Venison With Cherry-Ginger Sauce

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“From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Merlot or Cab Sauv Gourmet alternative: use lamb or other demiglace instead of broth”
READY IN:
1hr 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Using spice grinder, combine rosemary, coriander, and garlic to make a paste.
  2. Rub each tenderloin with 1 Tbs of olive oil, then rub each tenderloin with the paste. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 450°F.
  4. Heat remaining 1 Tbs of olive oil in ovenproof nonstick saute pan over high heat. Add tenderloin and cook until browned, turning once, about 5 minutes Season with salt and pepper.
  5. Place in oven. Roast until meat thermometer registers 125F, 8-10 minutes.
  6. Transfer meat to plate and cover with foil.
  7. Stir cornstarch into a bit of broth until smooth. Add mixture, wine, cherries, ginger, orange zest, and remaining broth to saute pan over medium-high heat, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Simmer until thickened, about 5 minutes Whisk in honey, and season to taste with salt and pepper.
  8. Slice venison on the diagonal, serve with sauce.

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