Raspberry Venison Skillet

13
Joe G 0

"Marinated venison strips are cooked with caramelized onions in this melt in your mouth, gotta have more dish!"

Ingredients 40 m {{adjustedServings}} servings 517 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 48.2 g
  • 96%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 1189 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 13

  1. 15 Ratings

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*Fat~Dog~Lane*
1/12/2009

This was VERY good!! I was sceptical and without high hopes but I was extremely impressed with the depth of flavor! My picky eater kiddos went back for 3rds. The sauce and onions tasted amazing with the rice I served it on, it really reminded me of a chinese dish of some sort. I am very picky about any gamey taste and you really, truely could not tell this was venison and I wasn't even using the backstrap. We will make this many more times. I don't like store bought dressings so I used my fav. balsamic vinaigrette: In a jar w/ lid mix 1/2 c. balsamic vinegar (I like cosco brand) 2 tsp. sugar, 1 tsp minced garlic, 1 tsp. dijon mustard. shake vigorously..add 1/2 c. E. V. Olive oil..shake like crazy. then I added 1/2 c. raspberry jelly for this recipe. I did not "boil" my meat like the recipe implies but instead seared it in an extremely hot pan which carmelized it nicely. I also added 1 tbsp. chicken bullion to the onion water. yummy!

Susan
2/2/2009

Had a dinner party of 12 people, 8 of which where not venison fans, and well there where no leftovers. Everyone wanted the recipe so they all went home with this website..if I could I would like to give this one a 10.

carlyzo
3/22/2011

I thought this was very good! I added red/yellow peppers, broccoli, water chestnuts, and mushrooms to the mixture right when I added the meat. I cooked it for approx 12-13 minutes. The meat ended up a little tough- maybe overcooked but next time I will marinate it overnight. Served like stir-fry over fried rice- delicious and healthy!