Venison Medallions With Cherry-wine Sauce
| 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, 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,
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Nutrition (calculated from recipe ingredients)
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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