Yield: 8 Servings
|¾ teaspoon||Salt; divided|
|¼ teaspoon||Pepper; divided|
|1||Boned (2-pound) venison loin|
|3 cups||Sliced shiitake mushroom caps --about 1/2 pound|
|¼ cup||Minced shallots|
|¾ cup||Port --or other sweet red wine|
|1 cup||Beef broth|
Preheat oven to 500°F. Sprinkle ½ teaspoon salt and ⅛ 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 ¼ teaspoon salt, ⅛ 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 ¼ inch-thick slices, and serve with sauce.
Yield: 8 servings (serving size: 3 ounces venison and ¼ 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@...> Recipe by: Best of Cooking Light Holidays, 1997 Posted to MC-Recipe Digest by Cheryl Gallion Gimenez on May day,, 02, 1998