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

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Souper Skillet Pasta

See how to make this quick and easy dinner.

Chocolate and Raspberry Mousse

See how to make an easy, elegant chocolate and raspberry mousse.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 13

  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
*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!