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Venison Steak with Flathead Cherry Sauce
PEAK TO PLATE11Ingredients
40Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. venison (backstrap, or other steak cut)
- salt
- pepper
- 1 Tbsp. lard
- 1 Tbsp. butter
- 2 Tbsp. shallots (finely chopped)
- 3 thyme sprigs
- 1 cup sweet sherry
- 1 tsp. brown mustard
- 2 Tbsp. balsamic vinegar
- 1 cup frozen cherries (or fresh, pitted and halved)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium590mg25% |
| Potassium250mg7% |
| Protein27g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber2g8% |
| Sugars15g |
| Vitamin A8% |
| Vitamin C8% |
| Calcium4% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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