Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light November 1995

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 15 ingredients in a large zip-top heavy-duty plastic bag. Seal the bag, and marinate in the refrigerator 24 hours, turning the bag occasionally.

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  • Remove the venison from the bag, and discard the marinade. Place the venison on a broiler pan coated with cooking spray, and broil 10 minutes on each side or until done.

  • Cut the venison crosswise into thin slices.

Nutrition Facts

154 calories; calories from fat 25%; fat 4.2g; saturated fat 1.2g; mono fat 1.7g; poly fat 0.6g; protein 25.8g; carbohydrates 0.7g; fiber 0.2g; cholesterol 95mg; iron 4mg; sodium 78mg; calcium 12mg.
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