posted by Elle 01-26-102 9:10 AM
Peppered Venison (or Beef) with Balsamic Prune Sauce
Credit: Hometown Cooking, Aug./2000, pg. 11 (Demonstrated by Celebrity Chef Scott Leysath at Sept. 9-10, 2000 13th Annual California Prune Festival)
1-1 1/2 lb. boneless venison loin chops or beef top loin steaks, cut 3/4" thick
2 TB coarse grain mustard
2 tsp. mixed peppercorns, crushed
1 TB olive oil
1/4 cup beef broth
1/4 cup balsamic vinegar
3 TB brown sugar
1/4 cup prunes, snipped
3 TB butter, cut up
Cut meat into 4 serving-size pieces. Spread both sides of meat with the mustard; sprinkle with peppercorns.
In large skillet, heat oil over medium-high heat. Cook meat 3-4 minutes per side or until desired doneness. Remove from skillet; keep meat warm.
Carefully add broth and vinegar to skillet, stirring to scrape up browned bits. Add sugar and prunes. Boil gently 3 to 5 minutes or until liquid is reduced by half. Whisk in butter to melt. Pour sauce over meat.
Serves 4.
Per serving: 315 calories; 16g total fat (7g sat. fat); 121mg cholesterol; 299mg sodium; 16g carbohydrates; 1g fiber; 27g protein.
Dietary exchanges: 3 1/2 very lean meat; 1/2 starch; 1/2 fruit; 2 fat.