Advertisement

Venison Steaks with Blueberry Sauce

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

*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.

Nutritional Information

Calories 223
Calories from Fat 21 %
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 70 mg
Carbohydrate 26 g
Fiber 3 g
Protein 20 g
Sodium 63 mg

Dietary Exchange

Fruit 1
Vegetable 2
Meat 2

Check out more recipes for Lamb & Game Meat

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement


Recommended

Advertisement

Advertisement