Venison Fondue

    Venison steaks, chops or other tender cut
    Peanut oil
    Fondue sauce
    Steak sauce or garlic butter sauce

    Heat 2 to 3 inches of peanut oil in fondue pot to a temperature of 380 degrees (or when a 1-inch cube of bread toasts in 40 seconds). Cut venison into 1-inch cubes. Using fondue forks (table forks get too hot), dunk cubes of venison into oil for about 1 minute, depending on the degree of doneness preferred sauce.

    Note: Peanut oil is preferred for fondues because of its flavor and other properties. Melted shortening or other vegetable oils may be substituted.



Fondue Sauces

    Horseradish Sauce

        1/2 c. sour cream (regular or reduced fat)
        1 Tbsp. horseradish
        1/2 tsp. Worcestershire sauce

        Mix all together and serve.

        Makes 4 servings. Per serving (recipe as is): 55 calories, 5 g fat, 2 g carbohydrate and 10 mg cholesterol.

        Per serving (recipe with reduced fat sour cream): 44 calories, 2.5 g fat, 3 g carbohydrate and 10 mg cholesterol.


    Garlic Butter Sauce

        1/4 c. butter or margarine
        1 Tbsp. garlic powder

        Melt butter, add garlic powder. Serve warm.

        Makes 4 servings. Each serving contains 115 calories, 12 g fat, 1.5 g carbohydrate and 33 mg cholesterol.