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Grilled Venison Steaks

Prep time 5 mins
Cook time 10 mins
Marinate time 4 hrs
Yield 4 servings (1 steak and 2 tablespoons sauce per serving).

Ingredients

  • 4 (4-ounce) lean, boneless venison loin steaks (1 inch thick)
  • 1 cup cranberry-orange crushed fruit for chicken (Ocean Spray), divided
  • 1/2 cup dry red wine
  • 2 tablespoons Dijon mustard
  • 2 teaspoons minced garlic (about 4 cloves)
  • 2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon ground pepper
  • Vegetable cooking spray

Nutrition Information

  • calories 237
  • caloriesfromfat 13 %
  • fat 3.4 g
  • satfat 1.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25.8 g
  • carbohydrate 20.7 g
  • fiber 0.8 g
  • cholesterol 95 mg
  • iron 0.0 mg
  • sodium 733 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from steaks. Place steaks in a large heavy-duty, zip-top plastic bag. Combine 1/2 cup cranberry-orange sauce, red wine, and next 4 ingredients; pour over steaks. Seal bag; turn to coat steaks. Marinate in refrigerator 4 to 8 hours, turning bag occasionally.

  2. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Remove steaks from marinade, discarding marinade. Place steaks on rack; grill, covered, 5 minutes on each side or to desired degree of doneness. Serve with remaining 1/2 cup cranberry-orange sauce.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook