| |
| 1 Cup |
|
Low sodium chicken broth |
|
| 1 Cup |
|
Beef broth |
|
| ½ Cup |
|
Port wine |
|
| 1/3 Cup |
|
Whole-berry cranberry sauce |
|
| |
| 1 Dash |
|
Balsamic vinegar |
|
| 3 Tbs |
|
Butter, divided |
|
| 1½ - 2 Pound |
|
Venison tenderloin |
|
|
|
Salt and pepper to taste |
|
|
|
|
| |
| In a saucepan, combine the chicken and beef broths. Bring to a boil and reduce to one cup. (About 15 minutes.) Add the port wine and boil an additional 15 minutes. Whisk in cranberry sauce and vinegar and simmer about 5 minutes. Whisk in 1 Tbs of butter and season sauce to taste. Set aside. |
| Season venison tenderloin and cut into ¾ inch medallions*. Melt remaining butter in a large non-stick skillet over high heat. Add venison to skillet and cook about two minutes per side**. |
| Divide the sauce among four plates and place medallions on top of sauce (2 per plate). Enjoy! |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
286.14 |
|
| Calories From Fat (42%) |
|
121.22 |
|
| Calories From Protein (54%) |
|
154.24 |
|
| Calories From Carbs (3%) |
|
8.28 |
|
| Calories From Alcohol (1%) |
|
2.40 |
|
| |
|
% Daily Value |
| Total Fat 13.70g |
|
21% |
|
| Saturated Fat 6.72g |
|
34% |
|
| Monounsaturated Fat 3.04g |
|
|
|
| Polyunsaturated Fat 1.00g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 53.52mg |
|
18% |
|
| Sodium 369.99mg |
|
15% |
|
| Potassium 90.33mg |
|
3% |
|
| Carbohydrates 2.15g |
|
1% |
|
| Dietary Fiber 0.00g |
|
0% |
|
| Sugar 0.01g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 2.15g |
|
|
|
| Protein 38.59g |
|
77% |
|
| Vitamin A 273.57IU |
|
5% |
|
| Vitamin C 1.73mg |
|
3% |
|
| Calcium 23.00mg |
|
2% |
|
| Iron 5.21mg |
|
29% |
|
| Vitamin E 0.25IU |
|
2% |
|
| Thiamin 0.34mg |
|
23% |
|
| Riboflavin 0.02mg |
|
1% |
|
| Niacin 12.56mg |
|
63% |
|
| Vitamin B6 0.01mg |
|
1% |
|
| Folate 1.56µg |
|
0% |
|
| Vitamin B12 0.12µg |
|
2% |
|
| Pantothenic Acid 0.02mg |
|
0% |
|
| Phosphorus 30.64mg |
|
3% |
|
| Magnesium 2.39mg |
|
1% |
|
| Zinc 0.07mg |
|
0% |
|
| Copper 0.03mg |
|
2% |
|
| Manganese 0.01mg |
|
1% |
|
| Selenium 0.53µg |
|
1% |
|
| Alcohol 0.34g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 256.05g |
|
|
|
|
|
| |
| Cooking Tips |
| *When cutting venison, cut against the grain. |
| **It's important NOT to overcook venison! |
| |
|
