Name: Raspberry Venison Skillet
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Raspberry vinaigrette - ¾ cup; Maple syrup - 2 tablespoons; Soy sauce - 2 tablespoons; Venison, cut into 1/2-inch strips - 2 pounds; Butter - 2 tablespoons; Olive oil - 2 tablespoons; Water - ¾ cup; Sweet onions, thinly sliced - 2; Minced garlic - 1 tablespoon; Salt and pepper to taste - 1 tablespoon; White sugar - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry Venison Skillet

1. Raspberry vinaigrette - ¾ cup

2. Maple syrup - 2 tablespoons

3. Soy sauce - 2 tablespoons

4. Venison, cut into 1/2-inch strips - 2 pounds

5. Butter - 2 tablespoons

6. Olive oil - 2 tablespoons

7. Water - ¾ cup

8. Sweet onions, thinly sliced - 2

9. Minced garlic - 1 tablespoon

10. Salt and pepper to taste - 1 tablespoon

11. White sugar - 2 tablespoons

How to cook deliciously - Raspberry Venison Skillet

1. Stage

Whisk together the raspberry vinaigrette, maple syrup, and soy sauce in a large bowl. Stir in the venison until well coated, and set aside.

2. Stage

Bring the butter, olive oil, water, onions, and garlic to a boil in a large skillet over medium-high heat. Cook and stir until the onions have caramelized to a deep, golden brown, 10 to 15 minutes. Once the onions have turned dark golden brown, stir in the sugar, and cook 2 to 3 minutes more.

3. Stage

Stir in the venison along with the marinade. Cook and stir until the venison is no longer pink in the center, about 5 minutes.