How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Peppered Venison With Balsamic Prune Sauce?

You need 9 ingredients. The key ingredients include: 1 - 1 1/2 lb venison chops (boneless loin) or 1 -1 1/2 lb venison loin steak, cut 3/4 inch thick, 2 tablespoons coarse grain mustard, 2 teaspoons mixed peppercorns, crushed, 1 tablespoon olive oil, and more.

Is Peppered Venison With Balsamic Prune Sauce suitable as meat & poultry?

Yes, Peppered Venison With Balsamic Prune Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Peppered Venison With Balsamic Prune Sauce?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppered Venison With Balsamic Prune Sauce Recipe

Name: Peppered Venison With Balsamic Prune Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 - 1 1/2 lb venison chops (boneless loin) or 1 -1 1/2 lb venison loin steak, cut 3/4 inch thick; 2 tablespoons coarse grain mustard; 2 teaspoons mixed peppercorns, crushed; 1 tablespoon olive oil; 1/4 cup beef broth; 1/4 cup balsamic vinegar; 3 tablespoons brown sugar; 1/4 cup prune, snipped; 3 tablespoons butter, cut up

Peppered Venison With Balsamic Prune Sauce – a delicious recipe with chops, coarse grain mustard, mixed peppercorns, olive oil, beef broth, balsamic vinegar. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 - 1 1/2 lb venison chops (boneless loin) or 1 -1 1/2 lb venison loin steak, cut 3/4 inch thick
2 tablespoons coarse grain mustard
2 teaspoons mixed peppercorns, crushed
1 tablespoon olive oil
1/4 cup beef broth
1/4 cup balsamic vinegar
3 tablespoons brown sugar
1/4 cup prune, snipped
3 tablespoons butter, cut up

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
228 kcal
Category
Meat & Poultry

Eats Now Editorial Team

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Peppered Venison With Balsamic Prune Sauce

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