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 %|
Learn how to prepare shellfish like lobster, crab, shrimp and scallops that will rival even the best seafood restaurants.
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