Recipe - Venison Meatballs

One half cup Port or other sweet red
wine
One half cup Dried tart cherries
One half teaspoon Dried thyme
14 One fourth ounce Fatfree beef broth
16 Whole allspice
16 Juniper berries; optional
One half teaspoon Salt; divided
1/8 teaspoon Pepper
6 Venison tenderloin steaks
4 ounces each about 1
One half inch thick
2 teaspoon Margarine
Cooking spray
One half cup Minced shallots
2 Garlic cloves; minced
2 teaspoon Water
1 teaspoon Cornstarch

1. Combine first 4 ingredients in a small saucepan. Bring to a boil. Remove
from heat. Cover; set aside.

2. Place allspice and juniper in a spice or coffee grinder; process until
finely ground. Sprinkle One half teaspoon allspice mixture, One fourth teaspoon salt,
and pepper over venison. Melt margarine in a skillet coated with cooking
spray over mediumhigh heat. Add venison; cook 5 minutes on each side or
until browned. Reduce heat to medium; cook 3 minutes on each side or until
desired degree of doneness. Remove venison from skillet; keep warm.

3. Add shallots and garlic to skillet, sauté 2 minutes. Add cherry mixture,
1 teaspoon allspice mixture, and One fourth teaspoon salt; bring to a boil. Reduce
heat; simmer, uncovered, until reduced to 1 cup (about 3 minutes). Combine
water and cornstarch; add to cherry mixture. Bring to a boil; cook 1
minute, stirring constantly. Serve sauce with venison.

Yield: 6 servings (serving size: 3 ounces venison and 2 tablespoons sauce).

Note: You can substitute One half cup cranberry juice for the port, if desired.

Calories 201 (18% from fat); fat 4.1g (sat 1.3g, mono 1.5g, poly 1.1g);
protein 25.6g; carbohydrate 13.4g, fiber 0.9g; cholesterol 0mg; iron 4.5mg;
sodium 320mg; calcium 22mg.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: Cooking Light Magazine, Dec 1997

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