Peppered Venison With Balsamic Prune Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Prunes with meat? Are you skeptical? Try this rich-tasting sauce, it is fabulous on both venison and beef. Ingredients:
1 -1 1/2 lb venison chops (boneless loin) or 1 -1 1/2 lb venison loin steak, cut 3/4 inch thick |
2 tablespoons coarse grain mustard |
2 teaspoons mixed peppercorns, crushed |
1 tablespoon olive oil |
1/4 cup beef broth |
1/4 cup balsamic vinegar |
3 tablespoons brown sugar |
1/4 cup prune, snipped |
3 tablespoons butter, cut up |
Directions:
1. Cut meat into 4 serving-size pieces. Spread both sides of meat with the mustard; sprinkle with peppercorns.
2. In a large skillet, heat oil over medium-high heat. Cook meat 3 to 4 minutes per side or until desired doneness. Remove from skillet; keep meat warm. Carefully add broth and vinegar to skillet, stirring to scrape up browned bits. Add sugar and prunes. Boil gently 3 to 5 minutes or until liquid is reduced by half. Whisk in butter to melt. Pour sauce over meat.
|
|