PAN GLAZED VENISON WITH CRANBERRY AND BALSAMIC VINEGAR

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Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : main meals

Amount Measure Ingredient -- Preparation Method


2 tablespoons salad oil
1 tenderloin of venison (or pork) -- cut into
cutlets
1/2 Cup onion -- chopped
1 Tablespoon fresh sage -- chopped
1/2 cup beef broth
1 can 12 ounce cranberry sauce -- canned
3 tablespoons balsamic vinegar
salt and pepper

Season meat with salt and pepper. Place oil in the pan and heat.
When oil is hot cook the cutlets to medium rare.

Remove cutlets from the pan, add the onions and sage. Cook the onions
until they are clear.

Add beef broth, cranberry sauce and vinegar. Let simmer until only half
is left.

Return cutlets to the pan and mix, season with salt and pepper and serve.

Description: "hunters dream"

Per Serving (excluding unknown items): 155 Calories; 14g Fat (77.3%
calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 321mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

 
 

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