Instructions: Preheat oven to 500 F. Sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper over venison loin. Place venison on a broiler pan. Insert meat thermometer into thickest portion of loin. Bake at 500 for 20 minutes or until thermometer registers 145 (medium-rare). Remove from oven. Cover venison loosely with foil; let stand 10 minutes.

Melt margarine in a large nonstick skillet over medium-high heat. Add sliced mushrooms and shallots, and saute 4 minutes or until tender. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and wine, and cook 2 minutes. Combine broth and cornstarch, stirring well; add to mushroom mixture in skillet.

Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat.

Cut venison into 1/4 inch-thick slices, and serve with sauce.

Yield: 8 servings (serving size: 3 ounces venison and 1/4 cups sauce).

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