Peppered Venison With Balsamic Prune Sauce - cooking recipe

Ingredients

1 - 1 1/2 lb venison chops (boneless loin) or 1 -1 1/2 lb venison loin steak, cut 3/4 inch thick
2 tablespoons coarse grain mustard
2 teaspoons mixed peppercorns, crushed
1 tablespoon olive oil
1/4 cup beef broth
1/4 cup balsamic vinegar
3 tablespoons brown sugar
1/4 cup prune, snipped
3 tablespoons butter, cut up

Preparation

Cut meat into 4 serving-size pieces. Spread both sides of meat with the mustard; sprinkle with peppercorns.
In a large skillet, heat oil over medium-high heat. Cook meat 3 to 4 minutes per side or until desired doneness. Remove from skillet; keep meat warm. Carefully add broth and vinegar to skillet, stirring to scrape up browned bits. Add sugar and prunes. Boil gently 3 to 5 minutes or until liquid is reduced by half. Whisk in butter to melt. Pour sauce over meat.