I know what you're thinking - another turkey recipe. Nope. Most likely the pilgrims were not feasting away on birds, and when done they were not lazing around seeing who wins the wishbone pull.
Most likely, venison was on the table, as deer were always in season in those times. So this one is for those of you who want to change it up a little bit this Thanksgiving. Or maybe you've got venison in the freezer, and feel like saving a few bucks by not buying a turkey. Or maybe you've got some venison steaks in the freezer that are 4 years old, and you really need to find a use for them.
If you need other reasons, perhaps this photo will help. I know my wife wasn't convinced away from the traditional turkey, but...
Here you go (probably delicious anytime)
Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce
Yields: 4 servings (serving size: about 3 ounces venison and about 1/2 cup sauce)
8 large (about 1/2 pound) shallots, peeled and quartered
4 teaspoon(s) olive oil, divided
2 (about 9 ounces each) venison tenderloins, trimmed
1 teaspoon(s) Rosemary Salt, divided
1/2 teaspoon(s) coarsely ground black pepper
1 cup(s) cabernet sauvignon or other dry red wine
3/4 cup(s) dried cherries
1 1/2 cup(s) less-sodium beef broth
1 tablespoon(s) water
1 tablespoon(s) cornstarch
1 1/2 tablespoon(s) chilled butter, cut into small pieces
1 tablespoon(s) fresh lemon juice
Rosemary sprigs (optional)
Directions
Preheat oven to 400 degrees F.
Combine shallots and 2 teaspoons oil; toss well. Arrange shallots in a single layer in a shallow roasting pan.
Rub venison evenly with 1/2 teaspoon Rosemary Salt and pepper. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add venison; cook 6 minutes, browning on all sides. Remove venison from pan; arrange on top of shallots in roasting pan. Bake at 400 degrees F for 17 minutes or until a thermometer registers 145 degrees F (medium-rare). Remove venison and shallots from pan. Keep venison warm. Chop shallots.
Heat skillet over medium-high heat. Add shallots, wine, and cherries; cook until liquid is reduced to 1/2 cup (about 3 minutes), scraping pan to loosen browned bits. Add broth and remaining 1/2 teaspoon Rosemary Salt; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 5 minutes). Combine 1 tablespoon water and cornstarch in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in butter and juice. Cut venison across grain into thin slices; serve venison with sauce. Garnish with rosemary sprigs, if desired.
~ J. Bunch
