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.
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
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)
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)