Raspberry Venison Skillet Recipe

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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!

—*Fat~Dog~Lane*

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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.

—chefgirlnewb

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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.

—Susan

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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!

—carlyzo

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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.

—melisa

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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.

—Natural & Good4U

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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."

—MelissaReNae

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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!

—jgump

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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.

Nutritional Information

Raspberry Venison Skillet

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 517
Calories from Fat: 158

% Daily Value *
Total Fat 17.5g 27 %
Saturated Fat 6.5g 33 %
Cholesterol 187mg 62 %
Sodium 1286mg 51 %
Potassium 578mg 16 %
Total Carbohydrates 40.3g 13 %
Dietary Fiber 2g 8 %
Protein 48.2g 96 %
Sugars 32.6g
** Vitamin A 4 %
Vitamin C 15 %
Calcium 6 %
Iron 74 %
** Thiamin < 1 %
** Niacin 60 %
** Vitamin B6 27 %
** Magnesium 17 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.