Name: Venison with Blackberry Sauce
Total time: 30 min
Ingredients: 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

Directions

Step 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.

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Step 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 degrees F.)
Step 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 1/3 cup, stirring often. Stir in butter and honey.
Step 4

Slice the meat; arrange on serving platter. Spoon the sauce over the meat.

Nutrition Facts

Serving Size: 1 serving

Per Serving:

272 calories; protein 18g; carbohydrates 30.7g; dietary fiber 0.5g; sugars 20.7g; fat 8.3g; saturated fat 2.3g; cholesterol 69.5mg; vitamin a iu 141.8IU; vitamin c 5mg; folate 9.9mcg; calcium 20mg; iron 2.9mg; magnesium 18.6mg; potassium 258.6mg; sodium 115.3mg.

Exchanges:

2 1/2 lean protein, 2 other carbohydrate, 1 1/2 fat

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts