Try this Loin of Venison with Wild-Mushroom Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 500F. Sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper over venison loin. Place venison on a broiler pan. Insert meat thermometer into thickest portion of loin. Bake at 500? for 20 minutes or until thermometer registers 145? (medium-rare). Remove from oven. Cover venison loosely with foil; let stand 10 minutes. Melt margarine in a large nonstick skillet over medium-high heat. Add sliced mushrooms and shallots, and saute 4 minutes or until tender. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and wine, and cook 2 minutes. Combine broth and cornstarch, stirring well; add to mushroom mixture in skillet. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat. Cut venison into 1/4 inch-thick slices, and serve with sauce. Yield: 8 servings (serving size: 3 ounces venison and 1/4 cups sauce). Calories 174 (40% from fat); protein 29.3g; fat 7.8g; carbohydrate 3.8g; cholesterol 83mg; sodium 497mg. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Best of Cooking Light Holidays, 1997 Posted to MC-Recipe Digest by Cheryl Gallion Gimenez on May day,, 02, 1998
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Serving Size: 1 Serving (473g) | ||
Recipe Makes: 8 | ||
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Calories: 219 | ||
Calories from Fat: 57 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 8 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 20.2mg | 6 % | |
Sodium 820.1mg | 28 % | |
Potassium 224.9mg | 6 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 7.1g | ||
Protein 27.4g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 219
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