Peppered Venison With Balsamic Prune Sauce Recipes
PEPPERED VENISON WITH BALSAMIC PRUNE SAUCE
Prunes with meat? Are you skeptical? Try this rich-tasting sauce, it is fabulous on both venison and beef.
Provided by Chabear01
Categories Deer
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut meat into 4 serving-size pieces. Spread both sides of meat with the mustard; sprinkle with peppercorns.
- 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.
Nutrition Facts : Calories 190.3, Fat 12.1, SaturatedFat 6, Cholesterol 22.9, Sodium 139, Carbohydrate 20.8, Fiber 1.1, Sugar 16.6, Protein 0.7
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