* Exported from MasterCook *

REDCURRANT VENISON

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : 5-10G Low Carb Meat Game
Regional English Znew2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 venison steaks
Few juniper berries -- crushed
Salt and freshly ground black pepper
3 tbsp olive oil
35 g cranberry sauce -- 1 1/2 oz
1 tsp cinnamon
1 lemon -- juice and rind
3/8 cup port wine
2 tbsp butter -- cut into pieces

Season the steaks with juniper berries, salt and pepper. Heat the oil and fry the steaks over a high heat until lightly browned on both sides. Reduce the heat and continue to fry until cooked to your liking.

Meanwhile, place the redcurrant jelly, cinnamon stick and lemon rind in a pan with 2 tbsp of port and simmer for 10 minutes. Add the lemon juice then beat in the butter.

Transfer the cooked steaks to a warmed serving plate. Add the remaining port to the pan and bring to the boil, stirring to scrape up all the meat juices. Pour over the steaks. Serve the sauce separately.










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Per Serving (excluding unknown items): 475 Calories; 21g Fat (43.3% calories from fat); 52g Protein; 11g Carbohydrate; 1g Dietary Fiber; 208mg Cholesterol; 179mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore November. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes






Nutr. Assoc. : 1568 0 0 0 766 0 0 0 0