Merry Edwards Wines

Pan-Seared Venison Loin with Cherry-Pinot Noir Reduction — Listed Below these fields

Pan-Seared Venison Loin with Cherry-Pinot Noir Reduction

Pairs Well With


Dry Rub (recipe below)
6- to 10-inch piece of loin
2 tablespoons butter
1 tablespoon vegetable or olive oil
¼ cup dried cherries
½ cup Pinot Noir
½ cup beef or game stock
1 teaspoon brown sugar
1 pinch salt
1 pinch pepper


Clean and dry venison loin, thoroughly coat it in dry rub.

Get a stainless steel pan piping hot but not so hot as to burn your oil. Add about a tablespoon of oil and sear the meat on one side in the pan. Once a crust forms, flip and sear on all remaining sides and ends evenly.

Lower the heat. Melt a pat or two of butter in the pan, and spoon the butter over the meat, basting it.

Wipe out any burned oil or spices from the pan with a paper towel.

Transfer the meat to another pan and place it in an oven preheated to 425°F for around 3-5 minutes for rare to medium-rare. This amount of time may vary depending on the size and thickness of the portion.

Remove the meat from the pan to rest while you make the sauce.

Drain the majority of oil/butter and return the searing pan to the stove on medium-high heat.

Deglaze pan with wine, add stock, dried cherries and brown sugar, then whisk and reduce until cherries have hydrated and the sauce has thickened. As it thickens, add a little more butter to help smooth out the sauce. Season with salt and pepper to taste

Slice meat against the grain and serve with the cherry sauce on top.

(Recipe adapted from Field&Stream)

Dry Rub


¼ cup kosher salt
1 tablespoon black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
3 tablespoons brown sugar
2 tablespoons ground dark roast coffee or espresso
2 teaspoons smoked paprika
1 teaspoon chili powder


Mix together all ingredients until thoroughly combined. Yields approximately ¾ cup of rub.

Our DTC Director Jessica Edwards chose Pan-Seared Venison Loin with Cherry-Pinot Noir Reduction to pair with our 2018 Warrens’ Hill Pinot Noir. “I always lean toward making foods that elevate the wine, not vice versa,” she says. The dark cherry and plum characteristics of the wine are highlighted by the Cherry-Pinot Noir Reduction, and the hints of chocolate on the finish are complemented by the savory, smoky and espresso-accented dry rub on the venison.