3 tablespoons flour
1/2 teaspoon coarse salt
Freshly cracked black pepper
1 pound venison sirloin steaks
2 teaspoons olive oil
1/2 cup chicken stock
1 teaspoon whole-grain mustard
1/2 teaspoon prepared horseradish
2 tablespoons sour cream
Italian parsley, chopped

Combine the flour, salt and pepper and dredge the meat in the seasoned flour. Heat the oil in a large skillet over high heat. Add the meat and quickly saut until the meat is medium-rare, about 2 minutes per side. Remove the meat to a warm platter and set aside. Add the stock to the skillet and stir to melt the caramelized bits stuck to the bottom of the pan. Turn the heat to low (this is important to prevent curdling) and stir the mustard, horseradish and sour cream into the stock. Continue cooking the sauce over low heat until it is hot but not boiling. Pour over the meat and sprinkle with chopped parsley.

Yield: 4 servings
Calories: 250 calories
Fat: 12g
Fiber: 0g