Peppered venison with balsamic prune sauce
If you're lucky enough to have venison in the freezer, try this recipe found in From the Field. Celebrating Pheasants Forever's twenty-fifth anniversary, it's a cookbook, photo album, and scrapbook all in one. (See how to order a copy below.) If you don't have any deer meat on hand, that's all right – you can also use beef.
Prep: 10 minutes; Cook: 10 minutes
1 pound to 11/2 pounds boneless venison loin chops or beef top
loin steaks, cut 3/4 inch thick
2 tablespoons coarse grain mustard
2 teaspoons mixed peppercorns, crushed
1 tablespoon olive oil
1/4 cup beef broth
1/4 cup balsamic vinegar
3 tablespoons brown sugar
1/4 cup prunes, snipped
3 tablespoons butter, cut up
1. Cut meat into four serving-size pieces. Spread both sides of meat with the mustard; sprinkle with crushed peppercorns.
2. In a large skillet, heat oil over medium-high heat. Cook meat 3 to 4 minutes per side or until desired doneness. Remove from skillet; keep meat warm.
3. Carefully add broth and vinegar to skillet, stirring to scrape up browned bits. Add sugar and prunes. Boil gently 3 to 5 minutes or until liquid is reduced by half. Whisk in butter to melt. Pour sauce over meat. Makes four servings.
Nutrition facts per serving: 315 calories, 16 g total fat (7 g satured fat), 121 mg cholesterol, 299 mg sodium, 16 g carbohydrates, 1 g dietary fiber, 27 g protein.
From the Field
This limited-edition book combines more than 100 recipes, gorgeous photos, history, and stories – all contributed by Pheasants Forever members from every region of the country. The price is $9.95 plus shipping and handling.
To order, call 800/678-5752 or visit www.farmhomecollection.com.