Venison with Cranberry-Wine Sauce

Enjoy these juicy venison steaks that are delicately flavored with an easy to prepare cranberry-wine sauce.

  • Prep Time 20 min
  • Total Time 2 hr 35 min
  • Servings 4

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)

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
255
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3g,
3%
),
Cholesterol
100mg
100%;
Sodium
400mg
400%;
Total Carbohydrate
23g
23%
(Dietary Fiber
6g
6%
),
Protein
27g
27%
;
% Daily Value*:
Iron
24%;
Exchanges:
1 Fruit; 2 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.