| 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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