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Method Prep:20min › Cook:20min › Ready in:40min
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 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.
Stir in the venison along with the marinade. Cook and stir until the venison is no longer pink in the centre, about 5 minutes.
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