Try this simple dish for your next dinner party. Serve alongside roasted carrots, onions, red peppers, and potatoes. If you don't have deer venison, substitute elk or beef tenderloin medallions. You can also pan-sear the meat instead of grilling it.

Elisa Bosley
Recipe by Cooking Light October 2006

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Yield:
4 servings (serving size: 3 ounces)
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Ingredients

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Directions

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  • Prepare grill.

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  • Grind fennel and peppercorns with a mortar and pestle. Add salt and garlic powder. Rub fennel mixture over venison.

  • Place venison on grill rack coated with cooking spray; grill 12 minutes or until desired degree of doneness, turning occasionally. Let stand 10 minutes. Cut venison diagonally across grain into thin slices.

Nutrition Facts

141 calories; calories from fat 19%; fat 2.9g; saturated fat 1.1g; mono fat 0.9g; poly fat 0.6g; protein 26.3g; carbohydrates 0.9g; fiber 0.5g; cholesterol 96mg; iron 4.1mg; sodium 362mg; calcium 19mg.
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