| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Game meats, Main dishes |
8 |
Servings |
INGREDIENTS
| 3/4 |
t |
Salt, divided |
| 1/4 |
t |
Pepper, divided |
| 1 |
|
Boned, 2-pound venison loin |
| 1 |
T |
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 |
t |
Cornstarch |
INSTRUCTIONS
1998
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,
A Message from our Provider:
“God is humble”