Ingredients:
- 1.5lb venison roast or steak, cut into bite sized bits, patted dry and seasoned with salt and pepper.
- 1/2c bourbon
- 1tb maple syrup or brown sugar
- 2ts apple cider vinegar
- 2tb butter
- 1c water
- 1tb flour
Method:
- Heat your skillet over medium high heat. Once hot, add enough oil to coat the bottom of the pan plus a teaspoon or so.
- Add cubed meat to the skillet and brown/cook until cooked through.*
- Remove meat, remove skillet, add bourbon and place back over the heat source. The bourbon will sizzle and steam as the alcohol burns off.
- Scrape the bottom of the skillet to remove the brown bits and allow the bourbon to reduce until syrupy.
- Add butter and let it melt into the sauce.
- Combine water and flour, whisk together to evenly distribute the flour then pour into the skillet to thicken the sauce and give it some body.
- Season with salt and pepper if desired.
Notes:
- You can also cook up some onions with the meat.
- Serve over egg noodles or mashed potatoes
- If you are using a particularly tough cut of meat, it may benefit from a slower cooking, as fast cooking can cause meat to become very tough. You can slow cook this by quickly browning the meat, then simmering it in the sauce, covered with a slight opening, never allowing the sauce to raise above a simmer. cook until meat is cooked.
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