Deer Braised in MerlotSubmitted by: MIKITTA
IntroductionI used to make this with cream sauce, but here's a lighter version. I used to make this with cream sauce, but here's a lighter version.
6 Large, Fresh Mushrooms
1 Large Green Pepper
1 Large Red Peppers
10 Fresh Asparagus Spears, about 7 inches long
10 Oz Fresh Venison, cubed
1 1/2 C Merlot or other sweet red wine
1 tsp Olive Oil
1/2 TBS Garlic powder
1/2 TBS Onion powder
1 tsp Salt
3 Grinds of fresh pepper from a mill
1 Pinch rosemary
1 Pinch Curry powder or more to taste
Place the sauce pan over the heat bring contents to a boil. Continue boiling the wine till you have reduced it to about 3/4 of a cup. Make a corn starch slurry with 1 TBS corn starch and 1/4 C water. Drizzle the slurry into the boiling wine slowly and stir thoroughly till thickened. The more cornstarch slurry you add, the thicker the sauce will be. Serve the Venison with the sauce along side some brown rice or whole wheat noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user MIKITTA.