1 lb venison (or beef tenderloin)
1 teaspoon cracked rosemary
1/2 teaspoon ground coriander
1 clove garlic, minced
1/2 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup red wine
1/4 cup dried currants
3/4 cup water
3/4 teaspoon beef soup base
1/2 cup water
1 teaspoon cornstarch
1/2 teaspoon rosemary
2 tablespoons grape or raspberry jelly
Wash the tenderloins and pat dry. Mix the rosemary, coriander, garlic, and 1/2 teaspoon of the olive oil to make a paste. Rub the tenderloin with the paste; cover and chill for 15 minutes.
Preheat oven to 450º. Heat a large oven-proof skillet over high heat until hot; add the remaining oil and tilt to coat the bottom. Season the tenderloin with salt and pepper and sear in the hot skillet, about 3 minutes on both sides. Transfer to the oven and cook until a meat thermometer reads 125-130º, about 20-30 minutes.
In the hot skillet, add the wine to deglaze the pan. Stir in the currants and beef soup base mixed with 3/4 cup water. Boil over medium-high heat. In a small bowl, combine the cornstarch, water, and rosemary. Add to the skillet and simmer until mixture is thickened. Whisk in the jelly and adjust seasonings. Slice the tenderloin and serve with sauce drizzled over the meat.