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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Venison with Cranberry Sauce

Source: dLife

Tender venison with a sweet cranberry and red wine sauce.

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 4.4 Fat, 0.1 Vegetables, 0.2 Fruits, 0.1 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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Servings

Ingredients

0.125
0.125 cup dried cranberries 1.0
1 tbsp sugar 3.0
3 tbsp cold water 0.125
0.125 cup white wine vinegar 2.0
2 tsp olive oil 1.0
1 tbsp minced onion 0.125
0.125 cup red wine 1.0
1 tsp minced garlic 0.5
0 1/2 cup low fat unsalted chicken broth 0.5
0 1/2 tsp black pepper 1.0
1 tsp Cornstarch 2.0
2 tsp Butter, unsalted

Directions

In a saucepan, bring to a boil the cranberries, sugar, water, and vinegar. Reduce the heat and simmer for 5 minutes.
Remove from heat and transfer to a food processor or blender. Process until the cranberries are chopped, but not pureed. Set aside.
Pour the olive oil into a nonstick heated skillet along with the shallots and garlic; saute for 30 seconds.
Deglaze the pan with the red wine, and cook, stirring occasionally, until the wine is reduced by half.
Add the cranberry mixture and the chicken broth and bring to a boil.
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.
Thicken the sauce using a mixture of cornstarch or potato flour and 1 tablespoon of water.
Simmer until the sauce thickens. Remove from the heat, add the butter, and whisk in.