Peppered Venison w/ Balsamic Prune Sauce
Source of Recipe
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List of Ingredients
1 to 1-1/2 pounds (450 to 675 g) boneless venison loin chops or beef
top loin steaks, cut 3/4 inch ( 18 mm) thick
2 T (30 ml) coarse grain mustard
2 teaspoons (10 ml) mixed peppercorns, crushed
1 T (15 ml) olive oil
1/4 cup (60 ml) beef broth
1/4 cup (60 ml) balsamic vinegar
3 T (45 ml) brown sugar
1/4 cup (60 ml) prunes, snipped
3 T (45 ml) butter, cut up
Recipe
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.
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