Directions:
- Whisk together the raspberry vinaigrette, maple syrup, and soy sauce in a large bowl. Stir in the venison until well coated, and set aside.
- Bring the butter, olive oil, water, onions, and garlic to a boil in a large skillet over medium-high heat. Cook and stir until the onions have caramelized to a deep, golden brown, 10 to 15 minutes. Once the onions have turned dark golden brown, stir in the sugar, and cook 2 to 3 minutes more.
- Stir in the venison along with the marinade. Cook and stir until the venison is no longer pink in the center, about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 568.92 Kcal (2382 kJ) | ||
| Calories from fat | 228.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.34g | 39% | |
|---|---|---|---|
| Cholesterol | 56.08mg | 19% | |
| Sodium | 683.43mg | 28% | |
| Potassium | 247.44mg | 5% | |
| Total Carbs | 34.05g | 11% | |
| Sugars | 25.85g | 103% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 52.73g | 105% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 7mg | 39% | |
| Calcium | 71mg | 7% | |
| Amount Per 100 g | |||
| Calories | 109.36 Kcal (458 kJ) | ||
| Calories from fat | 43.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.87g | 39% | |
|---|---|---|---|
| Cholesterol | 10.78mg | 19% | |
| Sodium | 131.36mg | 28% | |
| Potassium | 47.56mg | 5% | |
| Total Carbs | 6.54g | 11% | |
| Sugars | 4.97g | 103% | |
| Dietary Fiber | 0.34g | 7% | |
| Protein | 10.13g | 105% | |
| Vitamin C | 1.8mg | 16% | |
| Iron | 1.4mg | 39% | |
| Calcium | 13.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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