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Venison with Cranberry Sauce
Source: dLife

Tender venison with a sweet cranberry and red wine sauce.

Prep Time: 5 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 76.3
Total Carbs 7.3 g
Dietary Fiber 0.3 g
Sugars 5.1 g
Total Fat 4.4 g
Saturated Fat 1.5 g
Unsaturated Fat 0.2 g
Potassium 25.7 mg
Protein 0.7 g
Sodium 17.3 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0.125 cup  dried cranberries
1 tbsp  sugar
3 tbsp  cold water
0.125 cup  white wine vinegar
2 tsp  olive oil
1 tbsp  minced onion
0.125 cup  red wine
1 tsp  minced garlic
0 1/2 cup  low fat unsalted chicken broth
0 1/2 tsp  black pepper
1 tsp  Cornstarch
2 tsp  Butter, unsalted
  1. In a saucepan, bring to a boil the cranberries, sugar, water, and vinegar. Reduce the heat and simmer for 5 minutes.
  2. Remove from heat and transfer to a food processor or blender. Process until the cranberries are chopped, but not pureed. Set aside.
  3. Pour the olive oil into a nonstick heated skillet along with the shallots and garlic; saute for 30 seconds.
  4. Deglaze the pan with the red wine, and cook, stirring occasionally, until the wine is reduced by half.
  5. Add the cranberry mixture and the chicken broth and bring to a boil.
  6. Reduce the heat to medium low and season with pepper. Add the venison and simmer for 3 minutes, or until the meat is heated through.
  7. Thicken the sauce using a mixture of cornstarch or potato flour and 1 tablespoon of water.
  8. Simmer until the sauce thickens. Remove from the heat, add the butter, and whisk in.

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