Venison Steaks with Blueberry Sauce

by

YIELD Makes 4 servings

INGREDIENTS

12 ounces lean boneless sirloin-cut venison steaks
1 cup onion slices
1/2 cup carrot slices
2 shallots, chopped
1/4 cup fat-free reduced-sodium beef broth*
1/4 cup red wine vinegar
1 tablespoon olive oil
1 teaspoon rubbed sage
1/2 teaspoon black pepper
Savory Blueberry Sauce (recipe)
*To defat beef broth, skim fat from surface of broth with spoon. Or, place can of broth in refrigerator at least 2 hours ahead of time. Before using, remove fat that has hardened on surface of broth.

PREPARATION:

  1. Place venison, onion, carrots and shallots in medium bowl. Combine beef broth, vinegar, oil, sage and pepper in small bowl; pour over steaks and vegetables. Refrigerate, covered, 8 hours or overnight.
  2. Drain steaks; reserve marinade for sauce. Prepare Savory Blueberry Sauce.
  3. Broil or grill steaks to desired degree of doneness. Serve with Savory Blueberry Sauce.
This recipe appears in: Beef
NUTRITIONAL INFORMATION:
Fiber 3 g
Carbohydrate 26 g
Cholesterol 70 mg
Saturated Fat 2 g
Total Fat 5 g
Calories from Fat 21 %
Calories 223
Protein 20 g
Sodium 63 mg
DIETARY EXCHANGE:
Meat 2
Vegetable 2
Fruit 1
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