| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Game meats, Main dishes | 8 | Servings | |
INGREDIENTS
| 3/4 | ts | Salt; divided |
| 1/4 | ts | Pepper; divided |
| 1 | Boned (2-pound) venison loin | |
| 1 | tb | Margarine |
| 3 | c | Sliced shiitake mushroom caps –about 1/2 pound |
| 1/4 | c | Minced shallots |
| 3/4 | c | Port –or other sweet red wine |
| 1 | c | Beef broth |
| 2 1/4 | ts | Cornstarch |
INSTRUCTIONS
Preheat oven to 500°F. Sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper over venison loin. Place venison on a broiler pan. Insert meat thermometer into thickest portion of loin. Bake at 500° for 20 minutes or until thermometer registers 145° (medium-rare). Remove from oven. Cover venison loosely with foil; let stand 10 minutes. Melt margarine in a large nonstick skillet over medium-high heat. Add sliced mushrooms and shallots, and sauté 4 minutes or until tender. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and wine, and cook 2 minutes. Combine broth and cornstarch, stirring well; add to mushroom mixture in skillet. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat. Cut venison into 1/4 inch-thick slices, and serve with sauce. Yield: 8 servings (serving size: 3 ounces venison and 1/4 cups sauce). Calories 174 (40% from fat); protein 29.3g; fat 7.8g; carbohydrate 3.8g; cholesterol 83mg; sodium 497mg. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Best of Cooking Light Holidays, 1997 Posted to MC-Recipe Digest by Cheryl Gallion Gimenez on May day,, 02, 1998
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