Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce

Ingredients

• 1.5 tablespoons butter chilled cut into small pieces
• 1 cup wine dry red
• 1 tablespoon cornstarch 
• 0.8 cup cherries dried
• 0.5 teaspoon coarsely ground pepper black
• 1 tablespoon juice of lemon fresh
• 1.5 cups less-sodium beef broth 
• 4 teaspoons olive oil divided
• 1 teaspoon rosemary salt divided
• 0.5 pound shallots peeled quartered
• 18 ounces venison tenderloins trimmed
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• oven
• roasting pan
• kitchen thermometer

Directions

1. Preheat oven to 40
2. Combine shallots and 2 teaspoons oil; toss well. Arrange shallots in a single layer in a shallow roasting pan.
3. Rub venison evenly with 1/2 teaspoon Rosemary Salt and pepper.
4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
5. Add venison; cook 6 minutes, browning on all sides.
6. Remove venison from pan; arrange on top of shallots in roasting pan.
7. Bake at 400 for 17 minutes or until a thermometer registers 145 (medium-rare).
8. Remove venison and shallots from pan. Keep venison warm. Chop shallots.
9. Heat skillet over medium-high heat.
10. Add shallots, wine, and cherries; cook until liquid is reduced to 1/2 cup (about 3 minutes), scraping pan to loosen browned bits.
11. 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).
12. Combine 1 tablespoon water and cornstarch in a small bowl.
13. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly.
14. Remove from heat; stir in butter and juice.
15. Cut venison across grain into thin slices; serve venison with sauce.
16. Garnish with rosemary sprigs, if desired.