Raspberry Venison Skillet |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Marinated venison strips are cooked with caramelized onions in this melt in your mouth, gotta have more dish! Ingredients:
3/4 cup raspberry vinaigrette |
2 tablespoons maple syrup |
2 tablespoons soy sauce |
2 pounds venison, cut into 1/2-inch strips |
2 tablespoons butter |
2 tablespoons olive oil |
3/4 cup water |
2 sweet onions, thinly sliced |
1 tablespoon minced garlic |
salt and pepper to taste |
2 tablespoons white sugar |
Directions:
1. Whisk together the raspberry vinaigrette, maple syrup, and soy sauce in a large bowl. Stir in the venison until well coated, and set aside.
2. Bring the butter, olive oil, water, onions, and garlic to a boil in a large skillet over medium-high heat. Cook and stir until the onions have caramelized to a deep, golden brown, 10 to 15 minutes. Once the onions have turned dark golden brown, stir in the sugar, and cook 2 to 3 minutes more.
3. Stir in the venison along with the marinade. Cook and stir until the venison is no longer pink in the center, about 5 minutes.
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