Venison with Plum Sauce

Name: Venison with Plum Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters butter or margarine; 59 milliliters chili sauce; 1 Tbsp Dijon mustard; 170 grams can frozen lemonade concentrate, thawed; 59 milliliters small onion, finely chopped; 468 grams can purple plums, drained; 680 grams venison steaks, 1 inch thick (about each)

You can never have too many main course recipes, so give Venison with Plum Sauce A mixture of butter, chili sauce, purple plums, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

In blender, place plums and lemonade concentrate. Cover and blend on medium speed until smooth; set aside.

Ingredients you will need

Lemonade Concentrate

Plum

Equipment you will use

Blender

In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir plum mixture and remaining ingredients into onions.

Ingredients you will need

Butter

Onion

Plum

Equipment you will use

Sauce Pan

Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.

Set oven control to broil. Grease broiler pan (without rack).

Equipment you will use

Broiler Pan

Oven

Place venison steaks in broiler pan. Spoon 1/2 cup of the plum sauce evenly over venison.

Ingredients you will need

Venison Steak

Plum Sauce

Venison

Equipment you will use

Broiler Pan

Broil venison with tops about 4 inches from heat about 10 minutes or until light brown. Turn venison; spoon 1/2 cup of the plum sauce evenly over venison. Broil about 5 minutes longer or until rare to medium-rare doneness.

Ingredients you will need

Plum Sauce

Venison

Heat remaining sauce; serve with venison.

Ingredients you will need

Venison

Sauce