Recipe - Loin Of Venison With Wild-Mushroom Sauce

Three fourths teaspoon Salt; divided
One fourth teaspoon Pepper; divided
1 Boned (2pound) venison loin
1 tablespoon Margarine
3 cup Sliced shiitake mushroom
caps about One half pound
One fourth cup Minced shallots
Three fourths cup Port or other sweet red
wine
1 cup Beef broth
2 One fourth teaspoon Cornstarch

Preheat oven to 500°F. Sprinkle One half teaspoon salt and 1/8 teaspoon pepper
over venison loin. Place venison on a broiler pan. Insert meat thermometer
into thickest portion of loin. Bake at 500° for 20 minutes or until
thermometer registers 145° (mediumrare). Remove from oven. Cover venison
loosely with foil; let stand 10 minutes.

Melt margarine in a large nonstick skillet over mediumhigh heat. Add
cut or sliced up mushrooms and shallots, and sauté 4 minutes or until tender. Add 1/4
teaspoon salt, 1/8 teaspoon pepper, and wine, and cook 2 minutes. Combine
broth and cornstarch, stirring well; add to mushroom mixture in skillet.
Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat.
Cut venison into One fourth inchthick slices, and serve with sauce.

Yield: 8 servings (serving size: 3 ounces venison and One fourth cups sauce).

Calories 174 (40% from fat); protein 29.3g; fat 7.8g; carbohydrate 3.8g;
cholesterol 83mg; sodium 497mg.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: Best of Cooking Light Holidays, 1997

Posted to MCRecipe Digest by Cheryl Gallion Gimenez on May day,, 02, 1998