YIELD Makes 4 servings
|12||ounces lean boneless sirloin-cut venison steaks|
|1||cup onion slices|
|1/2||cup carrot slices|
|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)|
- 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.
- Drain steaks; reserve marinade for sauce. Prepare Savory Blueberry Sauce.
- Broil or grill steaks to desired degree of doneness. Serve with Savory Blueberry Sauce.
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||21 %|
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.
Penne with Tomatoes and Pine Nuts from Hunt's combines penne pasta, onion, garlic and whole tomatoes with basil in a simple but classic dish. It makes a great weeknight meal that the whole family will enjoy.