Venison Medallions with Cherry-Wine Sauce
| Yield: | 6 Servings |
| Categories: | Main Dishes, Game meats |
| 1/2 | c | Port --or other sweet red wine |
| 1/2 | c | Dried tart cherries |
| 1/2 | ts | Dried thyme |
| 14 1/4 | oz | Fat-free beef broth |
| 16 | Whole allspice | |
| 16 | Juniper berries; optional | |
| 1/2 | ts | Salt; divided |
| 1/8 | ts | Pepper |
| 6 | Venison tenderloin steaks | |
| DIVIDER | ---4 ounces each --about 1 1/2 inch thick | |
| 2 | ts | Margarine |
| Cooking spray | ||
| 1/2 | c | Minced shallots |
| 2 | Garlic cloves; minced | |
| 2 | ts | Water |
| 1 | ts | Cornstarch |
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