Prep 10 mins
Cook 10 mins
Prunes with meat? Are you skeptical? Try this rich-tasting sauce, it is fabulous on both venison and beef.
- 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
- 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.
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.
I thought this recipe was delicious. My husband, however did not. In his opinion this made the meat taste more gamey. I love pepper, however and thought it was fine. If you don't like pepper, this recipe may not be for you. Perhaps try figs or dates instead of prunes, too. Perhaps that contributed to the funky flavor for him.