This recipe is of 1700’s origin the only change I have made is the use of a meat thermometer for safety reasons. This an open fire or fireplace recipe, but you can cook in a conventional oven as well.
Recipe Name: SEARED VENISON W ROSEMARY AND CHERRIES
Category: 18TH CENTURY
Serves: 4
1 1/2 Tsp. teaspoons chopped fresh rosemary
1 Tsp. coriander seeds
1 Large garlic clove
1 1/2 Tsp. teaspoons extra-virgin olive oil
1 Pound venison tenderloin
1/4 Cup dry red wine
1/4 Cup dried tart cherries
2/3 Cup beef broth
1/2 Cup water
1 Tsp. cornstarch
2 Tblsp black-currant jelly
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 (this can be done ahead of time at home).
Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
Preheat dutch oven to 450°F ( hot ).
Add remaining teaspoon oil, tilting oven to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
Roast venison ( majority of coals on lid ) until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and keep warm.
Add wine and cherries to oven 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 oven. 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.