Prep Time:50 min
Start to Finish:50 min
Makes:6 servings
1 can (16 1/2 oz) purple plums, drained
1 can (6 oz) frozen lemonade concentrate, thawed
1/4 cup butter or margarine
1 small onion, finely chopped (1/4 cup)
1/4 cup chili sauce
1 tablespoon Dijon mustard
6 venison steaks, 1 inch thick (about 4 oz each)
1. In blender, place plums and lemonade concentrate. Cover and blend on medium speed until smooth; set aside.
2. In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir plum mixture and remaining ingredients into onions. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
3. Set oven control to broil. Grease broiler pan (without rack). Place venison steaks in broiler pan. Spoon 1/2 cup of the plum sauce evenly over venison.
4. Broil venison with tops about 4 inches from heat about 10 minutes or until light brown. Turn venison; spoon 1/2 cup of the plum sauce evenly over venison. Broil about 5 minutes longer or until rare to medium-rare doneness. Heat remaining sauce; serve with venison.
Nutrition Information:
1 Serving: Calories 330 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 6 g); Cholesterol 115 mg; Sodium 270 mg; Total Carbohydrate 33 g (Dietary Fiber 1 g); Protein 26 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 10 %; Calcium 2 %; Iron 22 % Exchanges: 2 Fruit; 4 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.
