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Pan Roasted Venison With Dried Cherry Sauce Recipe

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0 votes | 867 views
Servings: 4

Ingredients

Cost per serving $0.76 view details

Directions

  1. 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.
  2. 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.
  3. 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.
  4. To serve, place a venison steak on each of 4 dinner plates. Spoon on some of the cherry sauce. Serve immediately.
  5. This recipe yields 4 servings.
  6. 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%

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