- 1 1/2 pounds venison steak, trimmed of fat
- 1 garlic clove, crushed
- 1/2 teaspoon oregano
- 1 cup fat-free Italian salad dressing
- Black pepper
- 1 pound fresh mushrooms, sliced
- Nonstick cooking spray
The night before cooking, place steak in a gallon-size resealable plastic bag. Add crushed garlic clove, oregano, and salad dressing. Shake well and refrigerate overnight.
Remove steak from bag and discard the marinade. Grill the steak indoors or outdoors, seasoning with black pepper to taste and turning once. (For medium steak, internal temperature should be about 165°F.)
While grilling the steak, spread the mushrooms on several sheets of paper towel in a single layer. Spray with nonstick cooking spray, then transfer to a medium skillet and sauté until desired tenderness.
Top venison with mushrooms and serve.
Yield: 16 ounces cooked meat. Serving size: 4 ounces or 1/4 of recipe.
Nutrition Facts Per Serving:
Calories: 141, Carbohydrates: 5 g, Protein: 26 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 96 mg, Sodium: 250 mg, Fiber: 2 g
Exchanges per serving: 4 very lean meat.
This recipe was developed by Kathleen Stanley, the Diabetes Education Program Coordinator at Central Baptist Hospital in Lexington, Kentucky. She frequently performs cooking demonstrations and has been involved in diabetes education for over 18 years.