Peppered Venison With Balsamic Prune Sauce

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

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.