1 1\/4 lb. venison leg, cut into 4 equal portions
\n1 T. balsamic vinegar
\nsalt (optional) and freshly ground pepper
\n1\/3 C. mixed fresh herbs (thyme, savory, and rosemary), finely chopped
\n1\/3 C. chopped fresh parsley
\n1 C. julienned carrots
\n1 C. julienned rutabaga
\n1 C. julienned fresh fennel
\n1 C. julienned leeks
\nolive oil cooking spray
\n1 tsp. olive oil
\n1\/3 C. dry white wine or canned fat-free low-sodium chicken broth
\n2 tsp. Dijon mustard
\n1\/2 C. evaporated skim milk<\/p>\n
Using a flat mallet or the back of a heavy skillet, lb. the venison very thin. Brush the resulting paillards with balsamic vinegar and season with salt (if using) and freshly ground pepper. In a shallow dish, combine the mixed herbs and half of the parsley. Dredge the venison paillards in the herb mixture, coating both sides. Set aside for about 15 minutes. Meanwhile, fill a large skillet with about 1 inch of water. Place a vegetable steamer over it and fill with the vegetables, keeping like kinds together. Bring the water to a boil, reduce heat, cover, and steam the vegetables for about 10 minutes, until cooked crisp.
\nJust as the vegetables are finishing, spray a large nonstick skillet with cooking spray and set over high heat. Add the olive oil and when it sizzles, add the venison paillards and quickly saute for 2 minutes on each side. Transfer the paillards to a heated platter and sprinkle with remaining parsley. Keep warm. Add the white wine to the venison skillet and bring to a boil to deglaze the skillet, scraping up any browned bits. Whisk in the mustard and the evaporated skim milk. Cook, stirring, until reduced slightly, about 2 minutes. To serve, divide the steamed vegetables between 4 heated dinner plates, arranging the vegetables in a half circle on one side of the plate. Place a venison paillard next to the vegetables and spoon the mustard sauce over the venison and vegetables. Serve immediately.<\/p>\n
Yield: 4 servings
\nCalories: 277
\nFat: 5g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/4 lb. venison leg, cut into 4 equal portions 1 T. balsamic vinegar salt (optional) and freshly ground pepper 1\/3 C. mixed fresh herbs (thyme, savory, and rosemary), finely chopped 1\/3 C. chopped fresh parsley 1 C. julienned carrots 1 C. julienned rutabaga 1 C. julienned fresh fennel 1 C. julienned leeks olive oil cooking spray 1 tsp. olive oil 1\/3 C. dry white wine or canned fat-free low-sodium chicken broth 2 tsp. Dijon mustard 1\/2 C. evaporated skim…<\/p>\n