• 4servings
  • 155minutes
  • 255calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B12, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup dry red wine or nonalcoholic red wine

  2. 1 tablespoon Dijon mustard

  3. 4 venison tenderloin steaks, about 1 inch thick 1 1/4 pounds

  4. 1/4 teaspoon salt

  5. 1/4 teaspoon coarsely ground pepper

  6. 1 tablespoon olive or vegetable oil

  7. 1/2 cup beef broth

  8. 1/2 cup dried cranberries

  9. 2 tablespoons currant or apple jelly

  10. 1 tablespoon butter or stick margarine

  11. 2 medium green onions, sliced (2 tablespoons)

Instructions Jump to Ingredients ↑

  1. Mix wine and mustard until well blended. Place venison in resealable plastic food-storage bag or shallow glass or plastic dish. Pour wine mixture over venison; turn venison to coat with wine mixture. Seal bag or cover dish and refrigerate at least 2 hours but no longer than 4 hours, turning venison occasionally.

  2. Remove venison from marinade; reserve marinade. Sprinkle venison with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook venison in oil about 4 minutes, turning once, until brown.

  3. Add broth to skillet; reduce heat to low. Cover and cook about 10 minutes, turning venison once, until venison is tender and desired doneness. (Don't overcook or venison will become tough.)

  4. Remove venison from skillet; keep warm. Stir marinade into skillet. Heat to boiling, scraping up any bits from bottom of skillet; reduce heat to medium. Cook about 5 minutes until mixture is slightly reduced. Stir in cranberries, jelly, butter and onions. Cook 1 to 2 minutes, stirring occasionally, until butter is melted and mixture is hot. Serve sauce with venison.


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