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    You are in: Home / Recipes / Peppered Venison With Balsamic Prune Sauce Recipe
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    Peppered Venison With Balsamic Prune Sauce

    Average Rating:

    2 Total Reviews

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    • on January 27, 2014

      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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    • on March 27, 2012

      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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    Nutritional Facts for Peppered Venison With Balsamic Prune Sauce

    Serving Size: 1 (68 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 190.3
     
    Calories from Fat 109
    57%
    Total Fat 12.1 g
    18%
    Saturated Fat 5.9 g
    29%
    Cholesterol 22.9 mg
    7%
    Sodium 138.9 mg
    5%
    Total Carbohydrate 20.7 g
    6%
    Dietary Fiber 1.1 g
    4%
    Sugars 16.5 g
    66%
    Protein 0.7 g
    1%

    The following items or measurements are not included:

    venison chops

    coarse grain mustard

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