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Ingredientes
- 4 x venison loin steaks - (4 ounce ea)
- Â Â Salt (optional), to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Extra virgin olive oil cooking spray as needed
- 1 tsp extra virgin olive oil
- 1/4 c. minced shallots
- 1/2 c. dry red wine
- 1 c. canned fat-free low-sodium chicken broth
- 1/2 Tbsp. cornstarch dissolved in
- 1 Tbsp. water
- 1/3 c. dry no-sugar-added dry cherries
Direcciones
- Season the venison steaks with salt (if using) and freshly grnd pepper. Lightly spray a large nonstick skillet with cooking spray and place over high heat. Swirl in the extra virgin olive oil and when it sizzles, add in the venison steaks. Sear for about 2 min per side, till well browned. Transfer to a heated platter; keep hot.
- Add in the shallots and red wine to the skillet and cook, stirring, till shallots are wilted and the wine is reduced by half, about 5 min.
- Whisk in the broth and dissolved cornstarch. Lower the heat and cook, stirring, till mix thickens, about 5 min. Add in the dry cherries and venison steaks to the skillet and continue to cook, turning the venison once, for another 2 to 3 min.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 4 servings | |
| Calories 54 | |
| Calories from Fat 11 | 20% |
| Total Fat 1.25g | 2% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 235mg | 10% |
| Potassium 107mg | 3% |
| Total Carbs 4.93g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.62g | 1% |
| Protein 0.66g | 1% |
