Venison is a rich, gamey meat that works brilliantly with sweet sauces. In this recipe, it's marinated with a raspberry vinegar, then cooked with sweet caramelised onions. Serve with roasted potatoes or creamy mash.
- 185ml raspberry vinegar
- 900g venison, fat trimmed, cut into small strips
- 2 tbsp. each maple syrup and soy sauce
- 30g butter
- 2 tbsp. oil
- 175ml light beef stock
- 2 red onions, sliced
- 1 tbsp. minced garlic
- 2 tbsp. caster sugar
- Salt and pepper
Combine vinegar, syrup and soy sauce in a bowl. Add the venison, toss to combine and set aside.
Melt butter and oil together in a large frying pan. Add the onions and garlic and fry for 5 minutes until tender, then add the stock. Bring to the boil and cook over a fairly high heat until the onions are golden, caramelised and softened.
Add the sugar and cook for a bit longer. Stir the venison and marinade into the dish and cook for 5 minutes. Serve immediately. Season to taste.