Herb Venison Paillards And Winter Vegetables from Healthy Diabetic Recipes

Herb Venison Paillards And Winter Vegetables Recipe

Recipe Ingredients:

1 1/4 lb venison leg, cut 4 equal portions
1 tbsp balsamic vinegar
Salt, (optional), to taste
Freshly-ground black pepper, to taste
1/3 cup mixed fresh herbs, finely chopped
= (thyme, savory, and rosemary)
1/3 cup chopped fresh parsley
1 cup julienned carrots
1 cup julienned rutabaga
1 cup julienned fresh fennel
1 cup julienned leeks
Olive oil cooking spray, as needed
1 tsp olive oil
1/3 cup dry white wine
= (or canned fat-free low-sodium
chicken broth)
2 tsp Dijon mustard
1/2 cup evaporated skim milk

Recipe Instructions:

Using a flat mallet or the back of a heavy skillet, pound the venison very thin. Brush the resulting paillards with balsamic vinegar and season with salt (if using) and freshly ground pepper. In a shallow dish, combine the mixed herbs and half of the parsley. Dredge the venison paillards in the herb mixture, coating both sides. Set aside for about 15 minutes.

Meanwhile, fill a large skillet with about 1 inch of water. Place a vegetable steamer over it and fill with the vegetables, keeping like kinds together. Bring the water to a boil, reduce heat, cover, and steam the vegetables for about 10 minutes, until cooked crisp.

Just as the vegetables are finishing, spray a large nonstick skillet with cooking spray and set over high heat. Add the olive oil and when it sizzles, add the venison paillards and quickly saute for 2 minutes on each side. Transfer the paillards to a heated platter and sprinkle with remaining parsley. Keep warm.

Add the white wine to the venison skillet and bring to a boil to deglaze the skillet, scraping up any browned bits. Whisk in the mustard and the evaporated skim milk. Cook, stirring, until reduced slightly, about 2 minutes.

To serve, divide the steamed vegetables between 4 heated dinner plates, arranging the vegetables in a half circle on one side of the plate. Place a venison paillard next to the vegetables and spoon the mustard sauce over the venison and vegetables. Serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 4 Lean Meat, 3 Vegetable.

Nutrition Facts: 277 calories (17% calories from fat), 37 g protein, 5 g total fat (1.6 g saturated fat), 17 g carbohydrate, 3 g dietary fiber, 121 mg cholesterol, 197 mg sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"07-16-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 4

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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