Free Recipe Loin of Venison with Wild-Mushroom Sauce
Recipe Type: G Recipes
Recipe Preparation: bake
Cooking Ingredients for Loin of Venison with Wild-Mushroom Sauce Recipe
3/4 ts Salt; divided
1/4 ts Pepper; divided
1 Boned (2-pound) venison loin
1 tb Margarine
3 c Sliced shiitake mushroom
-caps -about 1/2 pound
1/4 c Minced shallots
3/4 c Port -or other sweet red
-wine
1 c Beef broth
2-1/4 ts Cornstarch
Loin of Venison with Wild-Mushroom Sauce Preparation
Preheat oven to 500°F. Sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper over venison loin. Place venison on a broiler pan. Insert meat thermometer into thickest portion of loin. Bake at 500° for 20 minutes or until thermometer registers 145° (medium-rare). Remove from oven. Cover venison loosely with foil; let stand 10 minutes. Melt margarine in a large nonstick skillet over medium-high heat. Add sliced mushrooms and shallots, and saute 4 minutes or until tender. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and wine, and cook 2 minutes. Combine broth and cornstarch, stirring well; add to mushroom mixture in skillet. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat. Cut venison into 1/4 inch-thick slices, and serve with sauce. Yield: 8 servings (serving size: 3 ounces venison and 1/4 cups sauce). Calories 174 (40% from fat); protein 29.3g; fat 7.8g; carbohydrate 3.8g; cholesterol 83mg; sodium 497mg. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Best of Cooking Light Holidays, 1997 Posted to MC-Recipe Digest by Cheryl Gallion Gimenez on May day,, 02, 1998
Cooking Temperature:
Recipe Serves: 8
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