Raspberry Venison Skillet

By loves2bake

Ingredients

• 3/4 cup raspberry vinaigrette (see recipe)
• 2 T maple syrup
• 2 T Bragg's liquid aminos
• 2 lbs. venison, cut into 1/2 inch strips
• 2 T organic butter
• 2 T grapeseed oil
• 3/4 cup water
• 2 sweet onions, thinly sliced
• 1 T minced garlic
• sea salt & ground pepper to taste
• 1/2 tsp. stevia

Preparation

Step 1

Whisk together the vinaigrette, maple syrup and liquid aminos in a large bowl. Stir in the venison until well coated and set aside.

In a large skillet over medium high heat, add the butter, grapeseed oil, water, onions, and garlic. Cook, stirring frequently, until the onions have caramelized, about 10 minutes. Stir in stevia and cook 2-3 minutes more.

Add the venison and marinade to the skillet and cook until venison is no longer pink in the center, about 5 minutes.