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GOODNESS
Coriander: Coriander is used in both sweet and savory cooking, adding a mix of lemon and sage-like flavors to any dish. In addition to its culinary flair, coriander has been considered to be an aphrodisiac by the ancients. Whether or not you will find love, coriander seeds add a sweet, fruity note a recipe and are thought to be good for both your mental powers and your digestion.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Rosemary: This piney herb adds great flavor to many meats, but the surprise is how good it is for you. It has anti-inflammatory chemicals, making it useful in the treatment of liver and heart disease as well as asthma. It seems to have some potent anti-tumor properties and has been researched for its use against breast, colon and skin cancer. Although still being researched, it may be a useful tonic for the brain and has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid strong tinctures of rosemary if you are pregnant.
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Recipe

Pan-Seared Venison with Rosemary and Dried Cherries

serves
prep time: 10
cook time: 40

ingredients

  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 teaspoon coriander seeds
  • 1 large garlic clove
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 (1 pound) venison tenderloin
  • 1/4 cup dry red wine
  • 1/4 cup dried tart cherries
  • 1/2 cup water
  • 1 teaspoon cornstarch
  • 2 tablespoons black-currant jelly

directions

Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon 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 degrees.

Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon 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 degrees, 9 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 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.

Cut venison into 0.25 inch-thick slices and serve with sauce.