1 ½ tsp chopped fresh rosemary
1 tsp coriander seeds
1 large garlic clove
1 ½ tsp extra-virgin olive oil
1 lb South Texas Antelope Boneless Loin, South Texas Antelope Filet Steak or Axis Venison Boneless Loin
¼ cup dry red wine
¼ cup dried tart cherries
¼ cup fat-free beef broth
½ cup water
1 tsp cornstarch
2 tblsp black-currant jelly
Grind 1 tsp rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in ½ tsp oil.
Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes. Preheat oven to 450° F.
Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining tsp oil tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125° F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.
Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining ½ tsp rosemary in a bowl and add to skillet. Simmer, stirring, until thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
Cut venison into ¼ inch thick slices and serve with sauce
Adapted from Gourmet Magazine