Venison medallions with cherry-wine sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Port --or other sweet red wine |
| ½ | cup | Dried tart cherries |
| ½ | teaspoon | Dried thyme |
| 14¼ | ounce | Fat-free beef broth |
| 16 | Whole allspice | |
| 16 | Juniper berries; optional | |
| ½ | teaspoon | Salt; divided |
| ⅛ | teaspoon | Pepper |
| 6 | Venison tenderloin steaks -4 ounces each --about 1 1/2 inch thick | |
| 2 | teaspoons | Margarine |
| Cooking spray | ||
| ½ | cup | Minced shallots |
| 2 | Garlic cloves; minced | |
| 2 | teaspoons | Water |
| 1 | teaspoon | Cornstarch |
Directions
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 ½ teaspoon allspice mixture, ¼ 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 ¼ 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 ½ 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@...> Recipe by: Cooking Light Magazine, Dec 1997 Posted to MC-Recipe Digest by Cheryl Gallion Gimenez on May day,, 02, 1998