Venison Steaks with Blueberry Sauce


YIELD Makes 4 servings


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.


  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
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
Meat 2
Vegetable 2
Fruit 1
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