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Ingredientes
- 3/4 tsp Salt, divided
- 1/4 tsp Pepper, divided
- 1 x Boned (2-lb.) venison loin
- 1 Tbsp. Margarine
- 3 c. Sliced shiitake mushroom caps -about 1/2 lb.
- 1/4 c. Chopped shallots
- 3/4 c. Port --or possibly other sweet red wine
- 1 c. Beef broth
- 2 1/4 tsp Cornstarch
Direcciones
- Preheat oven to 500 F. Sprinkle 1/2 tsp. salt and 1/8 tsp. pepper over venison loin. Place venison on a broiler pan. Insert meat thermometer into thickest portion of loin. Bake at 500 for 20 min or possibly till thermometer registers 145 (medium-rare). Remove from oven. Cover venison loosely with foil; let stand 10 min.
- Heat margarine in a large nonstick skillet over medium-high heat. Add in sliced mushrooms and shallots, and saute/fry 4 min or possibly till tender. Add in 1/4 tsp. salt, 1/8 tsp. pepper, and wine, and cook 2 min. Combine broth and cornstarch, stirring well; add in to mushroom mix in skillet.
- Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat.
- Cut venison into 1/4 inch-thick slices, and serve with sauce.
- Yield: 8 servings (serving size: 3 ounces venison and 1/4 c. sauce).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 8 servings | |
| Calories 38 | |
| Calories from Fat 14 | 37% |
| Total Fat 1.61g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 335mg | 14% |
| Potassium 151mg | 4% |
| Total Carbs 4.28g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.11g | 0% |
| Protein 1.72g | 3% |
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