Best Peppered Venison With Balsamic Prune Sauce Recipes

ROASTED VENISON LOIN WITH A BALSAMIC REDUCTION PAN SAUCE

Roasted Venison Loin with a Balsamic Reduction Pan Sauce image

Roasted Venison Loin with a Balsamic Reduction Pan Sauce is an elegant preparation of wild game. The sharpness of balsamic vinegar offers a nice contrast to the deep earthy flavor of venison and black peppercorns.

Provided by Fox Valley Foodie

Categories Main

Time 20m

Number Of Ingredients 9

Ingredients

1 1/2 lb Venison Loin
Salt
Fresh cracked Black Pepper
1 1/2 tablespoon Olive oil ((divided))
1/4 cup minced Shallots
1 tsp fresh Thyme
1/4 cup Balsamic Vinegar
1/2 cup Beef Broth ((unsalted))
1 tablespoon Butter

Steps:

Preheat oven to 350 degrees.
Coat venison in 1/2 tbsp of oil and coat liberally with salt and fresh cracked pepper.
Heat remaining oil in hot skillet over medium-high heat.
Add venison and brown on all sides.
Remove venison from skillet, place in separate pan and place in oven until internal temperature reaches 130-145 degrees depending on preference. (cooking time will vary depending on the size of your deer/loin)
While venison is in the oven place shallots in the original skillet used to sear the venison and cook until softened.
Deglaze pan with balsamic vinegar and add beef broth and thyme.
Cook on high until sauce reduces from a water liquid to a thin syrup consistency.
Add cold butter to the sauce and stir,
Let the venison rest for 5-10 minutes prior to slicing.

Nutrition Facts : Calories 342 kcal, Carbohydrate 2 g, Protein 51 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 141 mg, Sodium 237 mg, Sugar 2 g, ServingSize 1 serving

PEPPERED VENISON WITH BALSAMIC PRUNE SAUCE

Peppered Venison With Balsamic Prune Sauce image

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

Provided by Chabear01

Categories Deer

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 190.3, Fat 12.1, SaturatedFat 6, Cholesterol 22.9, Sodium 139, Carbohydrate 20.8, Fiber 1.1, Sugar 16.6, Protein 0.7