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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Taste the sauce and adjust seasoning if necessary. Optionally, you can blend the sauce using an immersion blender for a smoother consistency.

Step 7

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

Serving size	(1345.4g)

Amount per serving	% Daily Value*
Calories	1946.4

Total Fat 64.3g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 445.8mg	0%
Sodium 3163.1mg	0%
Total Carbohydrate 155.2g	0%
Dietary Fiber 14.2g	0%
Total Sugars 94.2g
Protein 133.6g	0%

Vitamin D 4.5IU	0%
Calcium 311.1mg	0%
Iron 19.8mg	0%
Potassium 3478.6mg	0%

*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.

Source of Calories

Fat: 33.4%

Protein: 30.8%

Carbs: 35.8%