Name: Venison Medallions with Cherry-Wine Sauce
Ingredients: 1/2 c Port --or other sweet red wine; 1/2 c Dried tart cherries; 1/2 ts Dried thyme; 14 1/4 oz Fat-free beef broth; 16 Whole allspice; 16 Juniper berries; optional; 1/2 ts Salt; divided; 1/8 ts Pepper; 6 Venison tenderloin steaks -4 ounces each --about 1 1/2 inch thick; 2 ts Margarine; Cooking spray; 1/2 c Minced shallots; 2 Garlic cloves; minced; 2 ts Water; 1 ts Cornstarch

“Concern” means to “have an interest in, give attention to, be engaged by a situation, as a matter of consideration or responsibility.” “Worry” is a disquieted uneasiness of mind, an anxious apprehension concerning an impending or anticipated situation; fretting about a foreboding misfortune or failure (“worried” and “anxious” are used as synonyms)… “Concern” becomes “worry” when we fail to relate the situation that confronts us to the source of sufficiency in God.

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Meats		Game meats, Main dishes	6	Servings

INGREDIENTS

1/2	c	Port –or other sweet red wine
1/2	c	Dried tart cherries
1/2	ts	Dried thyme
14 1/4	oz	Fat-free beef broth
16		Whole allspice
16		Juniper berries; optional
1/2	ts	Salt; divided
1/8	ts	Pepper
6		Venison tenderloin steaks -4 ounces each –about 1 1/2 inch thick
2	ts	Margarine
		Cooking spray
1/2	c	Minced shallots
2		Garlic cloves; minced
2	ts	Water
1	ts	Cornstarch

INSTRUCTIONS

1. Combine first 4 ingredients in a small saucepan. Bring to a boil. Remove
from heat. Cover; set aside.
2. Place allspice and juniper in a spice or coffee grinder; process until
finely ground. Sprinkle 1/2 teaspoon allspice mixture, 1/4 teaspoon salt,
and pepper over venison. Melt margarine in a skillet coated with cooking
spray over medium-high heat. Add venison; cook 5 minutes on each side or
until browned. Reduce heat to medium; cook 3 minutes on each side or until
desired degree of doneness. Remove venison from skillet; keep warm.
3. Add shallots and garlic to skillet, sauté 2 minutes. Add cherry mixture,
1 teaspoon allspice mixture, and 1/4 teaspoon salt; bring to a boil. Reduce
heat; simmer, uncovered, until reduced to 1 cup (about 3 minutes). Combine
water and cornstarch; add to cherry mixture. Bring to a boil; cook 1
minute, stirring constantly. Serve sauce with venison.
Yield: 6 servings (serving size: 3 ounces venison and 2 tablespoons sauce).
Note: You can substitute 1/2 cup cranberry juice for the port, if desired.
Calories 201 (18% from fat); fat 4.1g (sat 1.3g, mono 1.5g, poly 1.1g);
protein 25.6g; carbohydrate 13.4g, fiber 0.9g; cholesterol 0mg; iron 4.5mg;
sodium 320mg; calcium 22mg.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Cooking Light Magazine, Dec 1997
Posted to MC-Recipe Digest by Cheryl Gallion Gimenez on May day,, 02, 1998

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