Peppered Venison With Balsamic Prune Sauce

READY IN: 20mins
Recipe by Chabear01

Prunes with meat? Are you skeptical? Try this rich-tasting sauce, it is fabulous on both venison and beef.

Top Review by Candace K.

We make this several times a year. It is our favorite recipe of all time of all things period. Hubs and I and anyone we've ever made it for LOVE it. Biggest suggestion - don't overcook it. It'll still be good even if you do, but it will literally melt in your mouth if you resist overcooking. Venison doesn't need to be overdone anyways - it's not poultry or pork. It's comparable to beef, in that sense, which can be eaten pretty rare.

Ingredients Nutrition

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.

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