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

Joe G
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the raspberry vinaigrette, maple syrup, and soy sauce in a large bowl. Stir in the venison until well coated, and set aside.

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  • 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.

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

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

517.3 calories; 48.2 g protein; 40.3 g carbohydrates; 186.7 mg cholesterol; 1188.8 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2009
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! Read More
(8)

Most helpful critical review

Rating: 3 stars
06/25/2010
my fiance really loved this dish. it was sweet but a bit too bitter for me. it wasn't bad but i don't think that i would ever repeat this recipe. its creative and tasty just not my cup of tea i guess. Read More
(2)
19 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/12/2009
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! Read More
(8)
Rating: 5 stars
02/02/2009
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. Read More
(6)
Rating: 4 stars
03/22/2011
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! Read More
(4)
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Rating: 4 stars
10/28/2008
Delicious! I marinaded it overnight because my dinner plans changed at the last minute. I added some broccoli & carrots and served over rice to make it more like a stir fry. Read More
(4)
Rating: 4 stars
03/16/2009
My kids LOVED this recipe even my 2yo. I cooked it a little longer than the recipe called for to reduce the marinade and juices to a nice thick sauce. I imagine the taste can vary depending on the raspberry vinegarette that you use. I gave it 4 instead of 5 because it wasn't my husband's favorite. Read More
(3)
Rating: 5 stars
10/30/2008
This got rave reviews at our table! We paired it with Nana's Turnips and Potatoes and greatly enjoyed our meal. Some venison veterans were very impressed with they tasty game meat and a first time venison eater was VERY impressed and claimed he would now look at elk and think "You are yummy." Read More
(3)
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Rating: 5 stars
03/24/2011
SO AMAZING! my boyfriend absolutely loves this as do i! i make it in a pot instead of a skillet so it leaves a bit of juice to put over wild rice. melt it your mouth taste! he asks me to make it at least once a week! i give it a 10! Read More
(2)
Rating: 3 stars
06/25/2010
my fiance really loved this dish. it was sweet but a bit too bitter for me. it wasn't bad but i don't think that i would ever repeat this recipe. its creative and tasty just not my cup of tea i guess. Read More
(2)
Rating: 5 stars
04/01/2009
Really enjoy this dish. Great flavor. I usually marinate overnight. Read More
(2)