Herb Venison Paillards and Winter Vegetables
(makes 4 servings)
|1 1/4||pounds (600 g) venison leg, cut into 4 equal portions|
|1||tablespoon (15 ml) balsamic vinegar|
|salt (optional) and freshly ground pepper|
|1/3||cup (6 g) mixed fresh herbs (thyme, savory, and rosemary), finely chopped|
|1/3||cup (6 g) chopped fresh parsley|
|1||cup (212 g) julienned carrots|
|1||cup (140 g) julienned rutabaga|
|1||cup (87 g) julienned fresh fennel|
|1||cup (124 g) julienned leeks|
|olive oil cooking spray|
|1||teaspoon (5 ml) olive oil|
|1/3||cup 80 ml) dry white wine or canned fat-free low-sodium chicken broth|
|2||teaspoons (10 ml) Dijon mustard|
|1/2||cup (120 ml) evaporated skim milk|
- Using a flat mallet or the back of a heavy skillet, pound the venison very thin. Brush the resulting paillards with balsamic vinegar and season with salt (if using) and freshly ground pepper. In a shallow dish, combine the mixed herbs and half of the parsley. Dredge the venison paillards in the herb mixture, coating both sides. Set aside for about 15 minutes.
- Meanwhile, fill a large skillet with about 1 inch of water. Place a vegetable steamer over it and fill with the vegetables, keeping like kinds together. Bring the water to a boil, reduce heat, cover, and steam the vegetables for about 10 minutes, until cooked crisp.
- Just as the vegetables are finishing, spray a large nonstick skillet with cooking spray and set over high heat. Add the olive oil and when it sizzles, add the venison paillards and quickly saute for 2 minutes on each side. Transfer the paillards to a heated platter and sprinkle with remaining parsley. Keep warm.
- Add the white wine to the venison skillet and bring to a boil to deglaze the skillet, scraping up any browned bits. Whisk in the mustard and the evaporated skim milk. Cook, stirring, until reduced slightly, about 2 minutes.
- To serve, divide the steamed vegetables between 4 heated dinner plates, arranging the vegetables in a half circle on one side of the plate. Place a venison paillard next to the vegetables and spoon the mustard sauce over the venison and vegetables. Serve immediately.
|Per serving:||277 calories (17% calories from fat), 37 g protein, 5 g total fat (1.6 g saturated fat), 17 g carbohydrate, 3 g dietary fiber, 121 mg cholesterol, 197 mg sodium|
|Exchanges:||4 lean meat, 3 vegetable|