6 (4-ounce) venison tenderloin steaks (about 1 1/2 inch thick)
2 teaspoons margarine
1/2 cup minced shallots
2 garlic cloves, minced
2 teaspoons water
1 teaspoon cornstarch
How to Make It
Combine first 4 ingredients in a small saucepan. Bring to a boil. Remove from heat. Cover; set aside.
Place allspice and juniper in a spice or coffee grinder; process until finely ground. Sprinkle 1/2 teaspoon allspice mixture, 1/4 teaspoon salt, and pepper over venison. Melt margarine in a skillet coated with cooking spray over medium-high heat. Add venison; cook 5 minutes on each side or until browned. Reduce heat to medium; cook 3 minutes on each side or until desired degree of doneness. Remove venison from skillet; keep warm.
Add shallots and garlic to skillet, sauté 2 minutes. Add cherry mixture, 1 teaspoon allspice mixture, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1 cup (about 3 minutes). Combine water and cornstarch; add to cherry mixture. Bring to a boil; cook 1 minute, stirring constantly. Serve sauce with venison.
Note: You can substitute 1/2 cup cranberry juice for the port, if desired.