VENISON WITH CRANBERRY-WINE SAUCE

Venison with Cranberry-Wine Sauce image

Enjoy these juicy venison steaks that are delicately flavored with an easy to prepare cranberry-wine sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h35m

Yield 4

Number Of Ingredients 11

Ingredients

1/2 cup dry red wine or nonalcoholic red wine
1 tablespoon Dijon mustard
4 venison tenderloin steaks, about 1 inch thick ( (1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 tablespoon olive or vegetable oil
1/2 cup beef broth
1/2 cup dried cranberries
2 tablespoons currant or apple jelly
1 tablespoon butter or stick margarine
2 medium green onions, sliced (2 tablespoons)

Steps:

Mix wine and mustard until well blended. Place venison in resealable plastic food-storage bag or shallow glass or plastic dish. Pour wine mixture over venison; turn venison to coat with wine mixture. Seal bag or cover dish and refrigerate at least 2 hours but no longer than 4 hours, turning venison occasionally.
Remove venison from marinade; reserve marinade. Sprinkle venison with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook venison in oil about 4 minutes, turning once, until brown.
Add broth to skillet; reduce heat to low. Cover and cook about 10 minutes, turning venison once, until venison is tender and desired doneness. (Don't overcook or venison will become tough.)
Remove venison from skillet; keep warm. Stir marinade into skillet. Heat to boiling, scraping up any bits from bottom of skillet; reduce heat to medium. Cook about 5 minutes until mixture is slightly reduced. Stir in cranberries, jelly, butter and onions. Cook 1 to 2 minutes, stirring occasionally, until butter is melted and mixture is hot. Serve sauce with venison.

Nutrition Facts : Calories 255, Carbohydrate 23 g, Cholesterol 100 mg, Fiber 6 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg