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port cherries thyme beef broth allspice berries salt pepper tenderloin margarine cooking spray shallots garlic water cornstarch
Viewed: 32 - Published at: 7 years agoIngredients
- 1/2 cup port or other sweet red wine
- 1/2 cup dried tart cherries
- 1/2 teaspoon dried thyme
- 1 (14 1/4-ounce) can fat-free beef broth
- 16 whole allspice
- 16 juniper berries (optional)
- 1/2 teaspoon salt, divided
- 1/8 teaspoon pepper
- 6 (4-ounce) venison tenderloin steaks (about 1 1/2 inch thick)
- 2 teaspoons margarine
- Cooking spray
- 1/2 cup minced shallots
- 2 garlic cloves, minced
- 2 teaspoons water
- 1 teaspoon cornstarch
Method
- Combine first 4 ingredients in a small saucepan. Bring to a boil. Remove from heat. Cover; set aside.
- Place allspice and juniper in a spice or coffee grinder; process until finely ground. Sprinkle 1/2 teaspoon allspice mixture, 1/4 teaspoon salt, and pepper over venison. Melt margarine in a skillet coated with cooking spray over medium-high heat. Add venison; cook 5 minutes on each side or until browned. Reduce heat to medium; cook 3 minutes on each side or until desired degree of doneness. Remove venison from skillet; keep warm.
- Add shallots and garlic to skillet, saute 2 minutes. Add cherry mixture, 1 teaspoon allspice mixture, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1 cup (about 3 minutes). Combine water and cornstarch; add to cherry mixture. Bring to a boil; cook 1 minute, stirring constantly. Serve sauce with venison.
- Note: You can substitute 1/2 cup cranberry juice for the port, if desired.
