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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.

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Candace K. January 27, 2014

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.

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HealRacMT March 27, 2012
Peppered Venison With Balsamic Prune Sauce