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This recipe uses venison tenderloin; however, beef tenderloin can be substituted if venison is not available. The smoky, peppery flavors of the chipotle
chilies, and the bright fruit of the cherries marries well with the lush fruit flavors and spiciness of the Hahn Syrah.
Serve this dish accompanied by roasted potatoes and assorted fall squash roasted with olive oil and garlic.
Makes 4 servings
Soak cherries in wine to reconstitute 20 minutes to 1 hour. Grind 1 teaspoon rosemary with pepper 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°F. Heat a heavy skillet over high heat until hot, and then add remaining teaspoon
of oil. Season venison well with salt, then brown, turning once, about 5-7 minutes.
Transfer skillet to middle of oven and roast venison until a thermometer inserted diagonally into center registers 125°F,
about 7 to 10 minutes. Transfer meat onto a plate and cover tightly with foil.
Add 1 tsp butter to skillet and sauté until golden. Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Add stock and chipotle
chilies and simmer, until reduced and thickened to a ‘sauce’ consistency (should coat the back of a spoon).
Slice venison into 1/4-inch-thick slices and serve with sauce.
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1-1/2 teaspoons chopped