Ingredients
- 8 large shallots, peeled and quartered (about 1/2 pound)
- 4 teaspoons olive oil, divided
- 2 venison tenderloins, trimmed (about 9 ounces each)
- 1 teaspoon Rosemary Salt, divided
- 1/2 teaspoon coarsely ground black pepper
- 1 cup cabernet sauvignon or other dry red wine
- 3/4 cup dried cherries
- 1 1/2 cups less-sodium beef broth
- 1 tablespoon water
- 1 tablespoon cornstarch
- 1 1/2 tablespoons chilled butter, cut into small pieces
- 1 tablespoon fresh lemon juice
- Rosemary sprigs (optional)
Description
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