Venison Steaks with Blueberry Sauce: A Delicious & Easy Recipe

YIELD Makes 4 servings

INGREDIENTS

12 ounces lean boneless sirloin-cut venison steaks 1 cup onion slices 1/2 cup carrot slices 2 shallots, chopped 1/4 cup fat-free reduced-sodium beef broth* 1/4 cup red wine vinegar 1 tablespoon olive oil 1 teaspoon rubbed sage 1/2 teaspoon black pepper Savory Blueberry Sauce (recipe) *To defat beef broth, skim fat from surface of broth with spoon. Or, place can of broth in refrigerator at least 2 hours ahead of time. Before using, remove fat that has hardened on surface of broth.

PREPARATION:

1. Place venison, onion, carrots and shallots in medium bowl. Combine beef broth, vinegar, oil, sage and pepper in small bowl; pour over steaks and vegetables. Refrigerate, covered, 8 hours or overnight.
2. Drain steaks; reserve marinade for sauce. Prepare Savory Blueberry Sauce.
3. Broil or grill steaks to desired degree of doneness. Serve with Savory Blueberry Sauce.

This recipe appears in: Beef NUTRITIONAL INFORMATION: Fiber 3 g Carbohydrate 26 g Cholesterol 70 mg Saturated Fat 2 g Total Fat 5 g Calories from Fat 21 % Calories 223 Protein 20 g Sodium 63 mg DIETARY EXCHANGE: Meat 2 Vegetable 2 Fruit 1