Serves: 4
1. 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.
2. 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.
3. 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.)
4. 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: 1 Serving: Calories 255 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 100mg Sodium 400mg Carbohydrate 23g (Dietary Fiber 6g) Protein 27g % DAILY VALUE: Vitamin A 2% Vitamin C 14% Calcium 2% Iron 24% DIET EXCHANGES: 3 Lean Meat 2 Vegetable 1 Fruit
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Venison with Cranberry-Wine Sauce recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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