Venison Loin with Cipollini Agrodolce

1. 1

   Peel the onions and trim the tops, keeping the root end intact.

2. 2

   Combine the onions, wine, vinegar, and sugar in a medium saucepan over medium-high heat, bring to a boil and add a pinch of salt.

3. 3

   Decrease the heat to maintain a brisk simmer and cook until the onions are tender and the liquid has reduced to a syrup, about 15 minutes.

4. 4

   Remember that the agrodolce will continue to thicken as it cools.

5. 5

   Heat the olive oil in 1 large or 2 medium saute pans over high heat.

6. 6

   Season the loin pieces with salt and pepper and sear, no more than 2 minutes per side.

7. 7

   Transfer to a plate and let rest for 10 minutes or so.

8. 8

   Cut each loin in half horizontally.

9. 9

   Lean the halves against each other at opposing angles.

10. 10

    Spoon the agrodolce next to the meats and drizzle some over the top.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.