Raspberry Venison Skillet Recipe - Allrecipes.com
  • READY IN 40 mins

Raspberry Venison Skillet

Recipe by  

"Marinated venison strips are cooked with caramelized onions in this melt in your mouth, gotta have more dish!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  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 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.
  3. Stir in the venison along with the marinade. Cook and stir until the venison is no longer pink in the center, about 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2009

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!

 
Most Helpful Critical Review
Jun 25, 2010

my fiance really loved this dish. it was sweet but a bit too bitter for me. it wasn't bad but i don't think that i would ever repeat this recipe. its creative and tasty just not my cup of tea i guess.

 

15 Ratings

Feb 02, 2009

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.

 
Mar 22, 2011

I thought this was very good! I added red/yellow peppers, broccoli, water chestnuts, and mushrooms to the mixture right when I added the meat. I cooked it for approx 12-13 minutes. The meat ended up a little tough- maybe overcooked but next time I will marinate it overnight. Served like stir-fry over fried rice- delicious and healthy!

 
Oct 28, 2008

Delicious! I marinaded it overnight because my dinner plans changed at the last minute. I added some broccoli & carrots, and served over rice to make it more like a stir fry.

 
Mar 16, 2009

My kids LOVED this recipe, even my 2yo. I cooked it a little longer than the recipe called for to reduce the marinade and juices to a nice thick sauce. I imagine the taste can vary depending on the raspberry vinegarette that you use. I gave it 4 instead of 5 because it wasn't my husband's favorite.

 
Oct 30, 2008

This got rave reviews at our table! We paired it with Nana's Turnips and Potatoes and greatly enjoyed our meal. Some venison veterans were very impressed with they tasty game meat and a first time venison eater was VERY impressed and claimed he would now look at elk and think "You are yummy."

 
Mar 24, 2011

SO AMAZING! my boyfriend absolutely loves this as do i! i make it in a pot instead of a skillet so it leaves a bit of juice to put over wild rice. melt it your mouth taste! he asks me to make it at least once a week! i give it a 10!

 

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Nutrition

  • Calories
  • 517 kcal
  • 26%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 187 mg
  • 62%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 48.2 g
  • 96%
  • Sodium
  • 1286 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Joe G
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