Venison with Plum Sauce

 


Ingredients

  • 1
    can (16 1/2 oz) purple plums, drained
  • 1
    can (6 oz) frozen lemonade concentrate, thawed
  • 1/4
    cup butter or margarine
  • 1
    small onion, finely chopped (1/4 cup)
  • 1/4
    cup chili sauce
  • 1
    tablespoon Dijon mustard
  • 6
    venison steaks, 1 inch thick (about 4 oz each)

  • Steps

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

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

      3 Set oven control to broil. Grease broiler pan (without rack). Place venison steaks in broiler pan. Spoon 1/2 cup of the plum sauce evenly over venison.

      4 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. Heat remaining sauce; serve with venison.

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