Venison burgers are tasty and deer chili is great on a cool night, but sometimes it’s good to take a little break and try something new.
Here’s a great dish from Montana Outdoors worth a try. Thaw some venison, whip up a tasty dish and get ready to accept the “Wow, that’s good!” compliments from your family and friends.
Venison with Onions and Balsamic Vinegar
1 to 1½ lbs. loin or rump steak, trimmed
Salt and pepper
3 tablespoons olive oil or clarified butter
1 to 1½ cup red onion, thinly sliced
¼ cup balsamic vinegar
½ cup beef stock or water
4 tablespoons cold butter
In a frying pan, heat 2 tablespoons clarified butter or olive oil over high heat. Meanwhile, lightly season all sides of meat with salt and pepper.
Add meat to pan and brown, 4 to 6 minutes per side depending on size. Remove meat to cutting board. Add remaining 1 tablespoons of clarified butter or oil to pan and sauté onions until nicely browned.
Add vinegar and cook until pan is dry. Add stock or water and bring to a boil, stirring to scrape glaze from pan bottom. To the sauce add a pinch of salt and pepper.
Add 2 tablespoons cold butter to sauce and whisk in. Remove from heat and whisk in remaining butter.
Slice meat thinly (⅛ inch) across the grain. Place slices on heated plates and pour sauce on and around. Serve with wild rice and steamed broccoli or carrots. Serves four.
If you need a great cookbook, look no further than this one from Deer & Deer Hunting!