Ingredients
4
4 servings
- •¾ cup raspberry vinaigrette
- •2 tablespoons maple syrup
- •2 tablespoons soy sauce
- •2 pounds venison, cut into 1/2-inch strips
- •2 tablespoons butter
- •2 tablespoons olive oil
- •¾ cup water
- •2 sweet onions, thinly sliced
- •1 tablespoon minced garlic
- •salt and pepper to taste
- •2 tablespoons white sugar
Instructions
- Whisk together the raspberry vinaigrette, maple syrup, and soy sauce in a large bowl. Stir in the venison until well coated, and set aside.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 517
- Carbohydrate: 40g
- Fat: 18g
- Fiber: 2g
- Protein: 48g
- Sugar: 33g
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