Baked Venison Tenderloin with Wine Sauce
2 servings
40 minutes
Roasted venison tenderloin with wine sauce is an exquisite dish of European cuisine, infused with depth of flavor and aromas of nature. The venison, tender and juicy, is marinated with spicy rosemary, coriander, and garlic before being roasted to perfection while retaining its tenderness and richness. The wine sauce with cocktail cherries and currant jam adds noble fruity notes to the meat, harmonizing with its wild essence. This dish is a true delight for gourmets and can adorn a festive table or special dinner. The combination of spices and sweet-sour notes makes it memorable, while the subtle balance of flavors highlights the dish's elegance. It is best served with a glass of good red wine and a light garnish to fully reveal its gastronomic potential.
1
In a mortar, grind rosemary (leave one teaspoon for the sauce) with coriander seeds, crush garlic, add half a teaspoon of olive oil, and mix everything to make a paste.
- Fresh rosemary: 40 g
- Coriander seeds: 20 g
- Garlic: 1 clove
- Olive oil: 50 ml
2
Pat the meat dry with a paper towel to remove excess moisture, then coat it with the prepared paste.
- Venison: 500 g
3
Salt and pepper. Cover and let the meat rest and marinate for 20 minutes.
- Salt: to taste
- Ground black pepper: to taste
4
Preheat the oven to 200 degrees.
5
Heat a cast iron skillet over high heat, add the remaining teaspoon of oil. Place the venison tenderloin and sear until golden brown - about 3 minutes on each side.
- Olive oil: 50 ml
- Venison: 500 g
6
Place the pan with meat in the oven and bake until the kitchen thermometer shows 60 degrees, about 7-10 minutes. Transfer the meat to a plate and wrap it tightly in foil.
7
Add wine and cherries to the pan where the meat was stewed. Evaporate the excess liquid and alcohol fumes.
- Dry red wine: 200 ml
- Cocktail cherries: 70 g
8
Mix the broth, water, starch, and remaining rosemary in a separate bowl, then add this liquid to the pan.
- Beef stock: 250 ml
- Water: 80 ml
- Cornstarch: 1 teaspoon
- Fresh rosemary: 40 g
9
Cook the sauce over low heat, stirring constantly, until it starts to thicken — about 5 minutes.
10
Add jam, salt, and pepper to taste - mix everything.
- Currant jam: 60 g
- Salt: to taste
- Ground black pepper: to taste
11
Slice the fillet and serve with sauce.