Peppered Venison with Balsamic Prune Sauce
Elevate your next dinner with this gourmet-inspired Peppered Venison with Balsamic Prune Sauce, a dish that pairs rich, tender venison steaks with a deeply flavorful sauce. The venison is perfectly seared with a bold black pepper crust, creating a tantalizing contrast to the luxurious balsamic prune sauce, which balances sweet, tangy, and savory notes thanks to pitted prunes, balsamic vinegar, red wine, and a hint of honey. Finished with fresh thyme, this elegant recipe is ideal for date nights or special occasions. Serve with creamy mashed potatoes or roasted vegetables to complete this restaurant-worthy meal. Ready in under an hour, this dish is a true testament to the art of simple yet sophisticated cooking.
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Recipe Information
Ingredients
- 4 pieces venison steaks
- 2 tablespoons coarsely ground black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large shallots, minced
- 2 garlic cloves, minced
- 1 cup prunes, pitted and chopped
- 1 cup balsamic vinegar
- 1 cup red wine
- 1 cup beef or venison stock
- 2 teaspoons honey
- 1 teaspoon fresh thyme leaves
Instructions
Pat dry the venison steaks with paper towels. Season both sides with salt and press the coarsely ground black pepper into both sides to create a crust.
Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once hot, sear the venison steaks for 2-3 minutes per side for medium-rare or longer if desired. Remove the steaks from the pan and let them rest under a tent of foil.
In the same skillet, lower the heat to medium and add the remaining tablespoon of butter. Sauté the minced shallots and garlic until softened and fragrant, about 2 minutes.
Add the chopped prunes to the skillet and stir to combine. Pour in the balsamic vinegar and red wine, scraping up any browned bits from the bottom of the pan.
Add the beef or venison stock, honey, and thyme to the skillet. Bring the mixture to a gentle simmer and let it reduce for 8-10 minutes, or until the sauce is thickened to your desired consistency.
Taste the sauce and adjust seasoning if necessary. Optionally, you can blend the sauce using an immersion blender for a smoother consistency.
Serve the venison steaks topped with the balsamic prune sauce. Garnish with additional thyme if desired. Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 3163 mg | 138% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 94.2 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 311 mg | 24% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3479 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
