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
How to Make It
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.
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
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