Season the venison steaks with salt (if using) and freshly ground pepper. Lightly spray a large nonstick skillet with cooking spray and place over high heat. Swirl in the olive oil and when it sizzles, add the venison steaks. Sear for about 2 minutes per side, until well browned. Transfer to a heated platter; keep warm.

Add the shallots and red wine to the skillet and cook, stirring, until shallots are wilted and the wine is reduced by half, about 5 minutes.

Whisk in the broth and dissolved cornstarch. Lower the heat and cook, stirring, until mixture thickens, about 5 minutes. Add the dried cherries and venison steaks to the skillet and continue to cook, turning the venison once, for another 2 to 3 minutes.

To serve, place a venison steak on each of 4 dinner plates. Spoon on some of the cherry sauce. Serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Very Lean Meat, 1/2 Carbohydrate (1/2 fruit).

Nutrition Facts: 203 calories (17% calories from fat), 27 g protein, 4 g total fat (1.2 g saturated fat), 11 g carbohydrate, 1 g dietary fiber, 95 mg cholesterol, 59 mg sodium.

Comments: It's not necessary to marinate farm-raised venison for long periods of time in the hopes of rescuing some tough deer meat -- today's venison should only be marinaded briefly to impart particular flavors to the mild-flavored meat.

Formatted for MC6 07-16-2002 by Joe Comiskey - jcomiskey~~at;krypto.net