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Venison With Rosemary and Dried Cherries

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“I found this on the internet whilst looking for recipes to use some dried cherries I bought on holiday-something I can't ever buy locally. I haven't made this but love venison, so I think I will.”

Ingredients Nutrition


  1. Using a spice grinder or mortar and pestle, combine rosemary, coriander seeds and garlic to make a paste, add 1 teaspoon olive oil.
  2. Pat venison dry with a paper towel.
  3. Divide paste in half and rub each tenderloin evenly with paste.
  4. Cover and refrigerate for 20 minutes.
  5. Heat oven to 450f.
  6. Heat remaining olive oil in a heavy bottomed sauté pan over high heat.
  7. Season venison with salt and pepper.
  8. Cook tenderloins until browned, turning once, about 6 minutes.
  9. Place venison in oven and roast until a meat thermometer inserted diagonally into centre registers 125°F (about 8 to 10 minutes).
  10. Transfer meat to a plate and cover loosely with foil.
  11. 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.
  12. In a small bowl combine beef broth, water and cornstarch.
  13. Whisk into wine mixture and simmer until thickened, about 5 minutes.
  14. Whisk in honey, season with salt and pepper.
  15. Slice venison thinly and serve with sauce.

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