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Venison Sirlon in Red Wine Sauce




Source of Recipe


ra


Recipe Introduction


servings 6
points 5


List of Ingredients




1 1/2 pounds venison sirloin steaks* seasoned flour, for dredging
1 T. extra virgin olive oil
1 tsp. butter
2 medium red onions, thinly sliced
1/2 cup Italian parsley, chopped
3/4 cups dry red wine
1/4 cup balsamic vinegar*
1/2 cup water

Recipe



Place venison steaks between two pieces of plastic wrap and pound them with a meat mallet until 1/4 inch think. (This will tenderize the steaks if necessary.)

Dredge the steaks in the seasoned flour and shake off any excess**.

Preheat oven to 350°

Preheat a nonstick skillet over high heat and add 1 tablespoon olive oil and 1 teaspoon butter. Sear the sirloin steaks for about 2 minutes on each side or until golden brown and then transfer to a nonstick cookie sheet.

Place cookie sheet in the preheated oven for about 7 minutes while you are finishing the dish.

Reheat the same pan over medium heat and spray with olive oil spray*. Add the sliced onions and parsley and saute for about 4 minutes, stirring occasionally, or until the onions are softened and translucent.

Add the wine and the vinegar to the pan and bring to a boil. Cook for about 3 minutes to make the sauce, stirring occasionally and scraping up any bits of venison on the bottom of the pan.

Place the venison steaks in sauce; deglaze ** the cookie sheet with the water and add this to the skillet with the steaks. Turn the steaks to coat completely with the sauce. Reduce heat to medium-low, cover pan and cook for 7 minutes or until the steaks are fork tender.

Serve over a Brown and Wild Rice Combo* and with steamed artichoke hearts


Per Serving: 207 Calories; 6 g Fat (28.2% calories from fat); 27 g Protein; 6 g Carbohydrates; 98 mg Cholesterol; 88 mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.