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Venison with
Port and Wild Mushrooms
Click here for an article about
the new meats:
venison, ostrich and emu.
Venison, like
buffalo, emu and ostrich is a great way to eat hearty, red meat but
save on the fat and calories. And, unfortunately, as with those
meats, venison ain’t cheap. So save this low-fat meal for a special
occasion. But it’s worth it, according to C. R. Griffin, Jr who was
one of my amateur testers for Low-Fat Cooking to Beat the Clock,
which contains this recipe. “Awesome—a true hit,” Griffen wrote.
Even if you normally cook your meat medium, don’t cook venison more
than medium-rare or you’ll have expensive shoe leather. This is a
good time to break out that serious red wine you’ve been cellaring.
(Griffin
tried it with an 11-year old California Cabernet Sauvignon.)
2 pounds
parsnips
One 20-ounce
loin of venison or two smaller loins, 10 ounces each
Salt and
freshly ground pepper
Canola oil
spray
1/2 pound
small to medium mushrooms
1 shallot
1/2 cup Port
wine
1/2 cup
fat-free, reduced-sodium beef stock
8 chives
1 tablespoon
butter
1)Turn on the
broiler and put a 10-inch cast iron skillet about 5 inches from the
heat source.
2)Peel the
parsnips. While the hot-water tap runs, halve them lengthwise, then
cut crosswise into thin slices as uniformly as possible. Put the
parsnips in a microwave-safe container with 1/3 cup of hot tap
water. Cover and cook in a microwave oven on high power for 10
minutes, or until just tender, shaking the container once during
cooking. (Or put the parsnips in a deep skillet or wide saucepan and
barely cover with hot tap water. Cover and cook over high heat for
10 minutes or until just tender.)
3)Meanwhile,
if using one large loin, cut crosswise into 4 pieces of roughly
equal size. If using two loins, halve them crosswise. Season the
meat with the salt and pepper, spray with canola oil, and rub in the
seasonings. Put the venison in the hot skillet from the broiler and
return the skillet to the broiler for 3 to 4 minutes.
4)While the
venison cooks, spray a 12-inch nonstick skillet with canola oil
spray and put over medium heat. Slice the mushrooms. Peel and chop
the shallot. Increase the heat under the skillet to high and add the
shallot and mushrooms. Add salt and pepper to taste and cook for 4
minutes, stirring once or twice. Meanwhile, turn the venison over
and cook for another 3 to 4 minutes for medium-rare.
5)Add the Port
and stock to the mushrooms and cook for 2 minutes. Meanwhile, chop
the chives. Drain the parsnips, reserving 2 tablespoons of the
cooking liquid. Toss the parsnips with the cooking liquid, chives,
butter, and salt and pepper to taste. Divide among four plates. Put
the venison on the plates and spoon the mushroom sauce over the
meat.
Serves 4
Calories:
417.04, Fat: 7.60g /18.02%, Saturated Fat:3.27g
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