Serves: 4
1. Remove fat from venison. Sprinkle venison with salt and pepper.
2. Melt butter in 12-inch skillet over medium heat. Cook rosemary and garlic in butter, stirring frequently, until garlic is golden. Add venison. Cook uncovered 10 minutes, turning once, until venison is brown.
3. Stir in wine and whipping cream reduce heat to low. Cover and cook about 10 minutes or until venison is tender.
NUTRITION FACTS: 1 Serving: Calories 420 (Calories from Fat 200) Fat 22g (Saturated 12g) Cholesterol 245mg Sodium 470mg Carbohydrate 1g (Dietary Fiber 0g) Protein 54g % DAILY VALUE: Vitamin A 12% Vitamin C 0% Calcium 2% Iron 44% DIET EXCHANGES: 7 1/2 Lean Meat
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 Rosemary Sauce recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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