Venison Medallions With Cherry-Wine Sauce

• 1/2 cup port or other sweet red wine
• 1/2 cup dried tart cherries
• 1/2 teaspoon dried thyme
• 1 (14 1/4-ounce) can fat-free beef broth
• 16 whole allspice
• 16 juniper berries (optional)
• 1/2 teaspoon salt, divided
• 1/8 teaspoon pepper
• 6 (4-ounce) venison tenderloin steaks (about 1 1/2 inch thick)
• 2 teaspoons margarine
• Cooking spray
• 1/2 cup minced shallots
• 2 garlic cloves, minced
• 2 teaspoons water
• 1 teaspoon cornstarch

1. Combine first 4 ingredients in a small saucepan. Bring to a boil. Remove from heat. Cover; set aside.
2. Place allspice and juniper in a spice or coffee grinder; process until finely ground. Sprinkle 1/2 teaspoon allspice mixture, 1/4 teaspoon salt, and pepper over venison. Melt margarine in a skillet coated with cooking spray over medium-high heat. Add venison; cook 5 minutes on each side or until browned. Reduce heat to medium; cook 3 minutes on each side or until desired degree of doneness. Remove venison from skillet; keep warm.
3. Add shallots and garlic to skillet, saute 2 minutes. Add cherry mixture, 1 teaspoon allspice mixture, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1 cup (about 3 minutes). Combine water and cornstarch; add to cherry mixture. Bring to a boil; cook 1 minute, stirring constantly. Serve sauce with venison.
4. Note: You can substitute 1/2 cup cranberry juice for the port, if desired.

port, cherries, thyme, beef broth, allspice, berries, salt, pepper, tenderloin, margarine, cooking spray, shallots, garlic, water, cornstarch

Taken from www.myrecipes.com/recipe/venison-medallions-with-cherry-wine-sauce (may not work)