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Venison with Blackberry Sauce

Source of Recipe

Suzie


List of Ingredients

Venison with Blackberry Sugar
`
2 8-oz venison tenderloins or
One 1-lb pork tenderloin, halved crosswise
4 garlic cloves, thinly sliced
2 Tbsp olive oil
2 small shallots, chopped
2 cloves garlic, minced
3/4 cup seedless blackberry preserves
1/3 cup chicken broth
1 Tbsp butter
1 tsp honey




Recipe

1. Trim fat from meat. Using sharp knife, cut slits in meat
At 1-inch intervals. Insert garlic slices into slits. Brush
Meat with 1 tablespoon of the oil; sprinkle lightly with
Salt and ground black pepper.

2. In large skillet, cook meat over medium heat until done,
Turning once. (For venison, allow 10 to 12 minutes for
Medium doneness; for pork, allow 20 to 25 minutes or until
Juices run clear (160 degrees F.)

3. Meanwhile, for sauce: In medium saucepan, ck shallot
And minced garlic in remaining hot oil for 2 to 3 minutes
Or until tender. Stir in blackberry preserves and broth.
Bring to boiling; reduce heat. Simmer, uncovered, for
4 to 6 minutes or until reduced to about 1/3 cup, stirring
Often. Stir in butter and honey.

4. Slice meat; arrange on serving platter. Spoon sauce
Over meat.

Makes 6 servings

Nutrition facts per serving:
272 Calories, 8g Total Fat, 2g Saturated Fat,
5g Monounsaturated Fat, 1g Polyunsaturated Fat,
70mg Cholesterol, 115mg Sodium, 18g Protein,
31g Carbs, 1g Fiber, 21g Total Sugar

Exchanges:
2 Other Carbs, 2 1/2 Very Lean Meat, 1 1/2 Fat