Venison with Blackberry Sauce

Venison with Blackberry Sauce

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From: Diabetic Living Magazine

Slices of moist, tender venison are drizzled with a rich and fruity blackberry sauce in this 30-minute entree recipe. If you don't have venison, substitute pork tenderloin.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 (8 ounce) venison tenderloins or 1 (1 pound) pork tenderloin, halved crosswise
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons olive oil, divided
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 small shallots, chopped
  • 2 cloves garlic, minced
  • ¾ cup seedless blackberry preserves
  • ⅓ cup chicken broth
  • 1 tablespoon butter
  • 1 teaspoon honey

Preparation

  • Prep

  • Ready In

  1. Trim fat from meat. Using sharp knife, cut slits in the meat at 1-inch intervals. Insert garlic slices into the slits. Brush the meat with 1 tablespoon oil; sprinkle lightly with salt and ground pepper.
  2. Cook the meat in large skillet over medium heat until done, turning once. (For venison, allow 10 to 12 minutes for medium doneness; for pork, allow 20 to 25 minutes or until juices run clear (160°F.)
  3. Meanwhile, for sauce, cook shallot and garlic in the remaining tablespoon hot oil in a medium saucepan, for 2 to 3 minutes or until tender. Stir in blackberry preserves and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 6 minutes or until reduced to about ⅓ cup, stirring often. Stir in butter and honey.
  4. Slice the meat; arrange on serving platter. Spoon the sauce over the meat.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 272 calories; 8 g fat(2 g sat); 1 g fiber; 31 g carbohydrates; 18 g protein; 10 mcg folate; 70 mg cholesterol; 21 g sugars; 142 IU vitamin A; 5 mg vitamin C; 20 mg calcium; 3 mg iron; 115 mg sodium; 259 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2½ lean protein, 2 other carbohydrate, 1½ fat

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