4 4-ounce venison loin steaks
\nsalt (optional) and freshly ground pepper
\nolive oil cooking spray
\n1 tsp. olive oil
\n1\/4 C. chopped shallots
\n1\/2 C. dry red wine
\n1 C. canned fat-free low-sodium chicken broth
\n1\/2 T. cornstarch dissolved in 1 T. water
\n1\/3 C. dried no sugar added dried cherries<\/p>\n
Season the venison steaks with salt (if using) and freshly ground pepper. Lightly spray a large nonstick skillet with cooking spray and place over high heat. Swirl in the olive oil and when it sizzles, add the venison steaks. Sear for about 2 minutes per side, until well browned. Transfer to a heated platter; keep warm. Add the shallots and red wine to the skillet and cook, stirring, until shallots are wilted and the wine is reduced by half, about 5 minutes. Whisk in the broth and dissolved cornstarch. Lower the heat and cook, stirring, until mixture thickens, about 5 minutes. Add the dried cherries and venison steaks to the skillet and continue to cook, turning the venison once, for another 2 to 3 minutes. To serve, place a venison steak on each of 4 dinner plates. Spoon on some of the cherry sauce. Serve immediately.<\/p>\n
Yield: 4 servings
\nCalories: 203
\nFat: 4g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 4-ounce venison loin steaks salt (optional) and freshly ground pepper olive oil cooking spray 1 tsp. olive oil 1\/4 C. chopped shallots 1\/2 C. dry red wine 1 C. canned fat-free low-sodium chicken broth 1\/2 T. cornstarch dissolved in 1 T. water 1\/3 C. dried no sugar added dried cherries Season the venison steaks with salt (if using) and freshly ground pepper. Lightly spray a large nonstick skillet with cooking spray and place over high heat. Swirl in the…<\/p>\n