THEME: Venison with Blackberry Sauce
Jamie R
From: Better Homes and Gardens
Start to Finish: 30 minutes
2 8-oz venison tenderloins or
One 1-lb pork tenderloin, halved crosswise
4 garlic cloves, thinly sliced
2 Tbsp olive oil
2 small shallots, chopped
2 cloves garlic, minced
3/4 cup seedless blackberry preserves
1/3 cup chicken broth
1 Tbsp butter
1 tsp honey
1. Trim fat from meat. Using sharp knife, cut slits in meat At 1-inch
intervals. Insert garlic slices into slits. Brush Meat with 1
tablespoon of the oil; sprinkle lightly with Salt and ground black
pepper.
2. In large skillet, cook meat 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.)
3. Meanwhile, for sauce: In medium saucepan, cook shallot And minced
garlic in remaining hot oil 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.
4. Slice meat; arrange on serving platter. Spoon sauce Over meat.
Makes 6 servings
Nutrition facts per serving:
272 Calories, 8g Total Fat, 2g Saturated Fat, 5g Monounsaturated Fat,
1g Polyunsaturated Fat, 70mg Cholesterol, 115mg Sodium, 18g Protein,
31g Carbs, 1g Fiber, 21g Total Sugar
Exchanges:
2 Other Carbs, 2 1/2 Very Lean Meat, 1 1/2 Fat