Old World Tradition Meets New World Expertise.

Venison with Onions and Balsamic Vinegar

Venison

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Products used in this recipe

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Instructions

Recipes for a tender cut, a medium or tough cut and a tough cut.

• 1 to 1 1/2 pounds trimmed loin or rump steak (can be in several pieces)
• Salt and Pepper
• 3 Tbsp of clarified butter or light cooking oil
• 1 to 1 1/2 cups thinly sliced red or yellow onion
• 1/4 cup balsamic vinegar
• 1/2 cup beef stock or water
• 4 Tbsp whole, cold butter

1. In a frying pan, heat 2 Tbsp clarified butter or oil over high heat.  Meanwhile, lightly season all sides of meat with salt and pepper.
2. Add meat to pan and brown on all sides, 1 to 3 minutes depending on size of pieces.  Cook meat in separate batches if necessary to avoid crowding in pan.  Remove meat to a cutting board.
3. Add remaining 1 Tbsp clarified butter or oil to pan and saute onions until nicely browned.
4. 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 this sauce add a pinch of salt and pepper.
5. Add 2 Tbsp cold butter to sauce and whisk in.  Remove from heat and whisk in remaining butter.
6. Slice meat thinly (1/6-inch) across the grain.  Place slices on plates and pour sauce around.  Serve with wild rice and a cooked vegetable, such as carrots.

Serves Four people

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