Herb Venison Paillards And Winter Vegetables Recipe - Cooking Index
Herb Venison Paillards And Winter Vegetables Recipe - Cooking Index
| 1 1/4 lbs | 567g / 20oz | Venison leg - cut 4 equal portions |
| 1 tablespoon | 15ml | Balsamic vinegar |
| Salt - (optional), to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/3 cup | 36g / 1.3oz | Mixed fresh herbs - finely chopped |
| = (thyme, savory, and rosemary) | ||
| 1/3 cup | 48g / 1.7oz | Chopped fresh parsley |
| 1 cup | 110g / 3.9oz | Julienned carrots |
| 1 cup | 237ml | Julienned rutabaga |
| 1 cup | 237ml | Julienned fresh fennel |
| 1 cup | 237ml | Julienned leeks |
| Olive oil cooking spray - as needed | ||
| 1 teaspoon | 5ml | Olive oil |
| 1/3 cup | 78ml | Dry white wine |
| = (or canned fat-free low-sodium | ||
| Chicken broth) | ||
| 2 teaspoons | 10ml | Dijon mustard |
| 1/2 cup | 118ml | 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.
This recipe yields 4 servings.
Exchanges Per Serving: 4 Lean Meat, 3 Vegetable.
Nutrition Facts: 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.
Source:
Diabetic Recipes at http://www.diabetic-recipes.com
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