Venison with Dried Cranberry Vinegar Sauce
INGREDIENTS | SERVES 4
- ⅛ cup (2 tablespoons) dried cranberries
- 1 tablespoon sugar
- 3 tablespoons water
- ⅛ cup (2 tablespoons) champagne or white wine vinegar
- 2 teaspoons olive oil
- 1 tablespoon minced shallots or red onion
- 1 teaspoon minced garlic
- ⅛ cup (2 tablespoons) dry red wine
- ½ cup low-fat, reduced-sodium chicken broth
- ½ teaspoon cracked black pepper
- ½ pound (8 ounces) Slow-Cooked Venison
- 1 teaspoon cornstarch or potato flour
- 2 teaspoons butter
Add cranberries, sugar, water, and champagne to saucepan; bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and transfer to food processor or blender; process until cranberries are chopped (it isn't necessary to purée because you want some cranberry “chunks” to remain). Set aside.
Pour olive oil into a heated nonstick skillet. Add shallots and garlic; sauté for 30 seconds.
Deglaze pan with red wine; cook, stirring occasionally, until wine is reduced by half.
Add cranberry mixture and chicken broth; bring to a boil. Reduce heat to medium-low; season with pepper, add venison, and simmer for 3 minutes, or until meat is heated through.
Thicken sauce using a slurry of cornstarch or potato flour and 1 tablespoon of water; simmer until sauce thickens. You'll need to cook the sauce a bit longer if you use cornstarch in order to remove the starchy taste.
Remove from heat; add butter and whisk to incorporate into sauce.
PER SERVING, without cornstarch or flour: Calories: 154 | Protein: 17g | Carbohydrates: 4g | Fat: 6g Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 77mg | Fiber: 0g | PCF Ratio: 49-12-38 | Exchange Approx.: 3 Very Low-Fat Meats, 1 Fat
Operate Your Appliances Safely
When puréeing hot mixtures, leave the vent uncovered on your food processor. If using a blender, either remove the vent cover from the lid or leave the lid ajar so the steam can escape.
