Pan Roasted Venison With Dried Cherry Sauce

Directions

1. Season the venison steaks with salt (if using) and freshly grnd pepper. Lightly spray a large nonstick skillet with cooking spray and place over high heat. Swirl in the extra virgin olive oil and when it sizzles, add in the venison steaks. Sear for about 2 min per side, till well browned. Transfer to a heated platter; keep hot.
2. Add in the shallots and red wine to the skillet and cook, stirring, till shallots are wilted and the wine is reduced by half, about 5 min.
3. Whisk in the broth and dissolved cornstarch. Lower the heat and cook, stirring, till mix thickens, about 5 min. Add in the dry cherries and venison steaks to the skillet and continue to cook, turning the venison once, for another 2 to 3 min.
4. To serve, place a venison steak on each of 4 dinner plates. Spoon on some of the cherry sauce. Serve immediately.
5. This recipe yields 4 servings.
6. Comments: It's not necessary to marinate farm-raised venison for long periods of time in the hopes of rescuing some tough deer meat - today's venison should only be marinaded briefly to impart particular flavors to the mild-flavored meat.