3/4 tsp Salt; divided
1/4 tsp Pepper; divided
1 Boned (2-pound) venison loin
1 Tbs Margarine
3 cup Sliced shiitake mushroom caps , about 1/2 pound
1/4 cup Minced shallots
3/4 cup Port , or other sweet red wine
1 cup Beef broth
2 1/4 tsp Cornstarch


Preheat oven to 500°F. Sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper over venison loin. Place venison on a broiler pan. Insert meat thermometer into thickest portion of loin. Bake at 500° for 20 minutes or until thermometer registers 145° (medium-rare). Remove from oven. Cover venison loosely with foil; let stand 10 minutes.
Melt margarine in a large nonstick skillet over medium-high heat. Add sliced mushrooms and shallots, and sauté 4 minutes or until tender. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and wine, and cook 2 minutes. Combine broth and cornstarch, stirring well; add to mushroom mixture in skillet. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat. Cut venison into 1/4 inch-thick slices, and serve with sauce.
Yield: 8 servings (serving size: 3 ounces venison and 1/4 cups sauce).
Calories 174 (40% from fat); protein 29.3g; fat 7.8g; carbohydrate 3.8g; cholesterol 83mg; sodium 497mg.
Busted by Gail Shermeyer
Recipe by: Best of Cooking Light Holidays, 1997
Posted to MC-Recipe Digest by Cheryl Gallion Gimenez on May day,, 02, 1998