venison with onions and balsamic vinegar

prep time:  tbd
cook time: tbd
servings:  4

ingredients:
1 - 1 1/2 pounds loin or rump steak - trimmed
salt and pepper
3 tablespoons olive oil or clarified butter
1 - 1 1/2 cup red onion, thinly sliced
1/4 cup balsamic vinegar
1/2 cup beef stock or water
4 tablespoons cold butter

steps:
1.  in a frying pan, heat 2 tablespoons olive oil or clarified butter over high heat.  meanwhile, lightly season all sides of meat with salt and pepper.

2.  add meat to pan and brown - 4 - 6 minutes per side depending on size.  remove meat to cutting board.

3.  add remaining 1 tablespoon olive oil or clarified butter and saute onions until nicely browned.

4.  add vinegar and cook until pan is dry.  add stock or water and bring to a boil, stirring to scrape the glaze from the pan bottom.  to the sauce add a pinch of salt and pepper.

5.  add 2 tablespoons cold butter to sauce and whisk in.  remove from heat and whisk in remaining butter.

6.  slice meat thinly (1/8 inch) across the grain.  place slices on heated plates and pour sauce on and around.  serve with wild rice.

- montana outdoors, november/december 2008