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.
- 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
Directions See How It's Made
- 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.