Ingredients:

1 1/2 teaspoons chopped fresh rosemary
1 teaspoon coriander seeds
2 large garlic cloves
1 shallot
1 1/2 teaspoons olive oil
1 tablespoon butter
1 (1-lb) venison tenderloin
1/3 cup dry red wine
1/4 cup dried tart cherries
1 cup beef broth
1/4 cup water
1 teaspoon cornstarch
2 tablespoons jelly
salt and pepper

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. 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 and pepper, then brown, turning once, about six minutes total. Reduce heat and cover venison, cooking until venison reaches 125-degrees or venison responds (bounces back) to pressure. Transfer meat to a plate and cover tightly with foil. Add butter and shallots to the skillet and cook for 30 seconds. 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 rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about five minutes. Whisk in jelly and salt and pepper to taste. Cut venison into 1/4-inch-thick slices and serve with sauce.