Venison Medallions With Cherry-wine Sauce

Quite simply, it is a fact of history that the church of Christ has not experienced any major nationwide revival under the conditions of advanced modernity. On the other hand, modernity undercuts true dependence on God's sovereign awakening by fostering the notion that we can effect revival by human means. On the other hand, modernity makes many people satisfied with privatized, individualistic, and subjective experiences that are pale counterfeits of true revival.

Os Guinness

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	t	Dried thyme
14 1/4	oz	Fat-free beef broth
16		Whole allspice
16		Juniper berries, optional
1/2	t	Salt, divided
1/8	t	Pepper
6		Venison tenderloin steaks
		4 ounces each about 1
		1/2 inch thick
2	t	Margarine
		Cooking spray
1/2	c	Minced shallots
2		Garlic cloves, minced
2	t	Water
1	t	Cornstarch

INSTRUCTIONS

1998    
Combine first 4 ingredients in a small saucepan. Bring to a boil.
Remove from heat. Cover; set aside. 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.  Add
shallots and garlic to skillet, sautÃ© 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,

A Message from our Provider:

“Opportunity may knock once, but temptation bangs on your front door forever.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 750 Calories From Fat: 16 Total Fat: 1.8g Cholesterol: 0mg Sodium: 507.4mg Potassium: 744.4mg Carbohydrates: 29.1g Fiber: 1.3g Sugar: 10.9g Protein: 2.1g