- 3/4 cup raspberry vinaigrette
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 2 pounds venison, cut into 1/2-inch strips
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3/4 cup water
- 2 sweet onions, thinly sliced
- 1 tablespoon minced garlic
- salt and pepper to taste
- 2 tablespoons white sugar
- Whisk together the raspberry vinaigrette, maple syrup, and soy sauce in a large bowl. Stir in the venison until well coated, and set aside.
- 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.
- Stir in the venison along with the marinade. Cook and stir until the venison is no longer pink in the center, about 5 minutes.
04/10/2018
recipepes.com
Raspberry Venison Skillet, recipe
PT15M
PT1H
5
455 calories
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