Venison with Blackberry Sauce
Recipe from Diabetic Living

For moist, tender venison, cook to no more than medium doneness.


Venison with Blackberry Sauce

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Ingredients
  • 2  8-ounces
    venison tenderloins or one 1-pound pork tenderloin, halved crosswise
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  • 4 
    garlic cloves, thinly sliced
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  • 2  tablespoons
    olive oil
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  • 2  small
    shallots, chopped
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  • 2  cloves
    garlic, minced
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  • 3/4  cup
    seedless blackberry preserves
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  • 1/3  cup
    chicken broth
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  • 1  tablespoon
    butter
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  • 1  teaspoon
    honey
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Directions
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, cook 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 information
Calories 272, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 70 mg, Sodium 115 mg, Carbohydrate 31 g, Total Sugar 21 g, Fiber 1 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Other Carbohydrate 2, Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet
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