Pan-Roasted Venison With Dried Cherry Sauce

By á-170456

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 teaspoon olive oil
• 1/4 cup chopped shallots
• 1/2 cup dry red wine
• 1 cup canned fat-free low-sodium chicken broth
• 1/2 tablespoon cornstarch dissolved in
• 1 tablespoon water
• 1/3 cup dried no-sugar-added dried cherries

Details

Servings 4

Preparation

Step 1

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.