Peppered Venison With Balsamic Prune Sauce

• venison chops↗1 - 1 1⁄2 lb

  boneless loin

• coarse grain mustard↗2 tablespoons
• mixed peppercorns↗2 teaspoons

  crushed

• olive oil↗1 tablespoon
• beef broth↗1⁄4 cup
• balsamic vinegar↗1⁄4 cup
• brown sugar↗3 tablespoons
• prune↗1⁄4 cup

  snipped

• butter↗3 tablespoons

  cut up

Step-by-step instructions

1. 1

   Cut meat into 4 serving-size pieces. Spread both sides of meat with the mustard; sprinkle with peppercorns.

2. 2

   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.