Raspberry Marinated Venison

    Raspberry Marinated Venison

    (17)
    40min


    19 people made this

    About this recipe: This is a delicious winter warmer. Venison is marinated in a raspberry dressing, then cooked with caramelised onions. It's perfect with rice, mashed potatoes or anything you fancy.

    Ingredients
    Serves: 4 

    • 185ml raspberry vinaigrette
    • 2 tablespoons maple syrup
    • 2 tablespoons soy sauce
    • 900g venison, cut into 1.25cm strips
    • 30g butter
    • 2 tablespoons olive oil
    • 175ml water
    • 2 red onions, thinly sliced
    • 1 tablespoon finely chopped garlic
    • salt and pepper to taste
    • 2 tablespoons caster sugar

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Whisk together the raspberry vinaigrette, maple syrup and soy sauce in a large bowl. Stir in the venison until well coated and set aside.
    2. Bring the butter, olive oil, water, onions and garlic to the boil in a large frying pan over medium-high heat. Cook and stir until the onions have caramelised 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.
    3. Stir in the venison along with the marinade. Cook and stir until the venison is no longer pink in the centre, about 5 minutes.
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    Reviews & ratings
    Average global rating:
    (17)

    Reviews in English (17)

    0

    I made this as a healthy tasty dinner, as I made raspberry vinegar months ago and wanted a recipe to utilise it. OMG, this was fantastic. Full of flavour, the tangy sweet flavours of the vinegar married beautifully with the tender venison. Will definitely be making this again, maybe vary it with chicken or even pork next time!  -  09 Feb 2013

    by
    8

    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!  -  10 Jan 2009  (Review from Allrecipes US | Canada)

    by
    6

    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.  -  01 Feb 2009  (Review from Allrecipes US | Canada)

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