Rosemary Salt-Crusted Venison With Cherry-Cabernet Sauce

• 8 large shallots, peeled and quartered (about 1/2 pound)
• 4 teaspoons olive oil, divided
• 2 venison tenderloins, trimmed (about 9 ounces each)
• 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)

1. Preheat oven to 400u0b0.
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. 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 400u0b0 for 17 minutes or until a thermometer registers 145u0b0 (medium-rare). Remove venison and shallots from pan. Keep venison warm. Chop shallots.
4. 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.
5. Note: Nutritional analysis includes Rosemary Salt.

shallots, olive oil, tenderloins, ground black pepper, cabernet sauvignon, dried cherries, beef broth, water, cornstarch, butter, lemon juice, rosemary

Taken from www.myrecipes.com/recipe/rosemary-salt-crusted-venison-with-cherry-cabernet-sauce (may not work)