Peppered Venison With Balsamic Prune Sauce

Prunes with meat? are you skeptical? try this rich-tasting sauce, it is fabulous on both venison and beef.

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.

venison chops, coarse grain mustard, peppercorns, olive oil, beef broth, balsamic vinegar, brown sugar, prune, butter