Venison with Plum Sauce

  • Prep 50 min
  • Total 50 min
  • Servings 6

Ingredients

1
can (16 1/2 oz) purple plums, drained
1
can (6 oz) frozen lemonade concentrate, thawed
1/4
cup butter or margarine
1
small onion, finely chopped (1/4 cup)
1/4
cup chili sauce
1
tablespoon Dijon mustard
6
venison steaks, 1 inch thick (about 4 oz each)

Steps

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  • 1
    In blender, place plums and lemonade concentrate. Cover and blend on medium speed until smooth; set aside.
  • 2
    In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir plum mixture and remaining ingredients into onions. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
  • 3
    Set oven control to broil. Grease broiler pan (without rack). Place venison steaks in broiler pan. Spoon 1/2 cup of the plum sauce evenly over venison.
  • 4
    Broil venison with tops about 4 inches from heat about 10 minutes or until light brown. Turn venison; spoon 1/2 cup of the plum sauce evenly over venison. Broil about 5 minutes longer or until rare to medium-rare doneness. Heat remaining sauce; serve with venison.

Notes









Tips

Expert Tips

  • Now you can enjoy venison more often than you thought possible. Specialty grocery stores and butcher shops often carry venison from farm-raised sources. The same doneness guidelines used for beef steaks can be used for venison steaks.
  • For easier cleanup, line the broiler pan with foil.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
100
% Daily Value
Total Fat
11 g
Saturated Fat
6 g
Cholesterol
115 mg
Sodium
270 mg
Potassium
470 mg
Total Carbohydrate
33 g
Dietary Fiber
1 g
Protein
26 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
22%
22%
Exchanges:
2 Fruit; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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