Venison with Black Berry Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 8oz Vension Tenderloins4 Garlic Cloves, thinly sliced2T Extra light Olive Oil2 small Shallots, Chopped2 Garlic Cloves, minced3/4 C Water, Tap4 g Herb Ox Chicken Bouillon sodium free3/4 C Seedless Smuckers Sugar Free Blackberry1tsp honey
Trim fat from meat. Using sharp knife, cut slits in meat at 1 inch intervals. Insert garlic slices into slits. Brush meat with 1 tbsp of the oil. Sprinkle lightly with salt and pepper.
In large skillet, cook meat over medium heat until done, turning once. Allow 10 to 12 minutes for medium doneness.
Meanwhile for sauce: In medium saucepan, cook shallot and minced garlic in remaining oil for 2 to 3 minutes or until tender. Stir in blackberry preserves and broth. Bring to boiling; reduce heat. simmer, uncovered, for 4-6 minutes or until reduced to about 1/3 C, stirring often. Stir in honey.
Slice meat; arrange on serving platter. Spoon sauce over meat.
Serving Size: makes 5.3 3oz servings
Number of Servings: 5
Recipe submitted by SparkPeople user SANDRAKAYTURNER.
In large skillet, cook meat over medium heat until done, turning once. Allow 10 to 12 minutes for medium doneness.
Meanwhile for sauce: In medium saucepan, cook shallot and minced garlic in remaining oil for 2 to 3 minutes or until tender. Stir in blackberry preserves and broth. Bring to boiling; reduce heat. simmer, uncovered, for 4-6 minutes or until reduced to about 1/3 C, stirring often. Stir in honey.
Slice meat; arrange on serving platter. Spoon sauce over meat.
Serving Size: makes 5.3 3oz servings
Number of Servings: 5
Recipe submitted by SparkPeople user SANDRAKAYTURNER.
Nutritional Info Amount Per Serving
- Calories: 205.6
- Total Fat: 7.3 g
- Cholesterol: 75.0 mg
- Sodium: 50.1 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 0.1 g
- Protein: 25.7 g
Member Reviews