Peppered Venison With Balsamic Prune Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.