Pan-Roasted Venison With Dried Cherry Sauce from Healthy Diabetic Recipes

Pan-Roasted Venison With Dried Cherry Sauce Recipe

Recipe Ingredients:

4 venison loin steaks - (4 oz ea)
Salt, (optional), to taste
Freshly-ground black pepper, to taste
Olive oil cooking spray, as needed
1 tsp olive oil
1/4 cup chopped shallots
1/2 cup dry red wine
1 cup canned fat-free low-sodium chicken broth
1/2 tbsp cornstarch, dissolved in
1 tbsp water
1/3 cup dried no-sugar-added dried cherries

Recipe Instructions:

Season the venison steaks with salt (if using) and freshly ground pepper. Lightly spray a large nonstick skillet with cooking spray and place over high heat. Swirl in the olive oil and when it sizzles, add the venison steaks. Sear for about 2 minutes per side, until well browned. Transfer to a heated platter; keep warm.

Add the shallots and red wine to the skillet and cook, stirring, until shallots are wilted and the wine is reduced by half, about 5 minutes.

Whisk in the broth and dissolved cornstarch. Lower the heat and cook, stirring, until mixture thickens, about 5 minutes. Add the dried cherries and venison steaks to the skillet and continue to cook, turning the venison once, for another 2 to 3 minutes.

To serve, place a venison steak on each of 4 dinner plates. Spoon on some of the cherry sauce. Serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Very Lean Meat, 1/2 Carbohydrate (1/2 fruit).

Nutrition Facts: 203 calories (17% calories from fat), 27 g protein, 4 g total fat (1.2 g saturated fat), 11 g carbohydrate, 1 g dietary fiber, 95 mg cholesterol, 59 mg sodium.

Comments: It's not necessary to marinate farm-raised venison for long periods of time in the hopes of rescuing some tough deer meat -- today's venison should only be marinaded briefly to impart particular flavors to the mild-flavored meat.

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

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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