Venison With Fruit and Red Wine Reduction Sauce

Posted November 8, 2012 by admin
Posted in : Cuisines :
  • Recipe By :
  • Prep Time :
    30 min
  • Cook Time :
    30 min
  • Ready Time :
    60 min




  • 1 whole onion cut into 4 slices
  • 3 tablespoons butter
  • 2 tablespoons dried cherries
  • 12 whole fresh pitted cherries
  • 1 whole red apple peeled and cut into wedges
  • 1/3 cup cashews, toasted and chopped
  • 1 whole venison tender loin
  • 1 1/2 tablespoons grapeseed oil


This makes a delicious and showy dinner, enjoy it with a nice salad, roll and a good cab.


Slice the onion into 4 slices and saute in 2 T of butter over medium heat until caramelized being careful to keep each ring intact.  Add the dried and fresh cherries to the pan cooking for about 3 more minutes, season with salt and pepper and set the pan aside.  Saute the apple in a different pan with 1 T of butter over medium heat until caramelized, season with salt and pepper and set aside.  Season the venison with salt and pepper and place in a hot saute pan over medium heat with the grapeseed oil for about 4 minutes on a side to an internal temperature of 125 for medium rare and let rest 5 minutes before slicing.  To serve spoon a puddle of warm red wine reduction sauce (see marinades and sauces), fan slices of the venison over the sauce, arrange the onions, cherries and apple around and sprinkle the cashews over all.

Substitute pork, lamb or beef if you don’t have the venison.  The red wine reduction sauce can be made ahead and kept in the fridge up to two weeks.