Herb Venison Paillards And Winter Vegetables

Herb Venison Paillards And Winter Vegetables

Serves: 4
 
 
Main Courses
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Herb Venison Paillards And Winter Vegetables, you'll need:
  • 1
  • 1/4 lb venison leg cut
  • 4 equal portions
  • 1 tbsp balsamic vinegar Salt (optional) to taste Freshly-ground black pepper to taste
  • 1/3 cup mixed fresh herbs finely chopped = (thyme savory and rosemary)
  • 1/3 cup chopped fresh parsley
  • 1 cup julienned carrots
  • 1 cup julienned rutabaga
  • 1 cup julienned fresh fennel
  • 1 cup julienned leeks Olive oil cooking spray as needed
  • 1 tsp olive oil
  • 1/3 cup dry white wine = (or canned fat-free low-sodium chicken broth)
  • 2 tsp Dijon mustard
  • 1/2 cup evaporated skim milk

Method

  • Using a flat mallet or the back of a heavy skillet pound the venison very thin
  • Brush the resulting paillards with balsamic vinegar and season with salt (if using) and freshly ground pepper
  • In a shallow dish combine the mixed herbs and half of the parsley
  • Dredge the venison paillards in the herb mixture coating both sides
  • Set aside for about 15 minutes.
Nutritional Facts (Per Serving)
277 calories (17% calories from fat), 37 g protein, 5 g total fat (1.6 g saturated fat), 17 g carbohydrate, 3 g dietary fiber, 121 mg cholesterol, 197 mg sodium.
Source:
Diabetic-Recipes.com. © Diabetic-Lifestyle, 2001.
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