| 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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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”