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Prep 20min
Total2hr35min
Servings4
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Ingredients
1/2
cup dry red wine or nonalcoholic red wine
1
tablespoon Dijon mustard
4
venison tenderloin steaks, about 1 inch thick ( (1 1/4 pounds)
1/4
teaspoon salt
1/4
teaspoon coarsely ground pepper
1
tablespoon olive or vegetable oil
1/2
cup beef broth
1/2
cup dried cranberries
2
tablespoons currant or apple jelly
1
tablespoon butter or stick margarine
2
medium green onions, sliced (2 tablespoons)
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Steps
1
Mix wine and mustard until well blended. Place venison in resealable plastic food-storage bag or shallow glass or plastic dish. Pour wine mixture over venison; turn venison to coat with wine mixture. Seal bag or cover dish and refrigerate at least 2 hours but no longer than 4 hours, turning venison occasionally.
2
Remove venison from marinade; reserve marinade. Sprinkle venison with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook venison in oil about 4 minutes, turning once, until brown.
3
Add broth to skillet; reduce heat to low. Cover and cook about 10 minutes, turning venison once, until venison is tender and desired doneness. (Don't overcook or venison will become tough.)
4
Remove venison from skillet; keep warm. Stir marinade into skillet. Heat to boiling, scraping up any bits from bottom of skillet; reduce heat to medium. Cook about 5 minutes until mixture is slightly reduced. Stir in cranberries, jelly, butter and onions. Cook 1 to 2 minutes, stirring occasionally, until butter is melted and mixture is hot. Serve sauce with venison.
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Nutrition Facts
Serving Size:1 Serving
Calories
255
Calories from Fat
80
Total Fat
9g
Saturated Fat
3g
Cholesterol
100mg
Sodium
400mg
Total Carbohydrate
23g
Dietary Fiber
6g
Protein
27g
% Daily Value*:
Iron
24%
24%
Exchanges:
1 Fruit; 2 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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