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

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