Raspberry Venison Skillet

Name: Raspberry Venison Skillet
Ingredients: 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

11 ingredients

3 steps

Ingredients

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

Directions

1

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

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

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