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

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If you are unsure whether this Pan-Roasted Venison With Dried Cherry Sauce recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.

“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

~ Waverly Root (1903-1982)

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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

“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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Important Note: This Pan-Roasted Venison With Dried Cherry Sauce recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such. I am not qualified in medicine or nutrition, so please use your own common sense when deciding which are appropriate for your particular diet.

This Pan-Roasted Venison With Dried Cherry Sauce recipe is located in our Main Dish Recipes section.

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This Pan-Roasted Venison With Dried Cherry Sauce Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.