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Toss the cubed venison in the white flour and let sit for 10 minutes.
On medium-high heat, melt the butter into the Rosemary Olive Oil in a large nonstick skillet. When sufficiently hot, add the venison cubes and the onions to the skillet. Turn the venison pieces so that all sides have a nice brown to them. Add the garlic and peppercorns.
Turn down heat to low. Once the pan quiets, add the cream and stir with a wooden spoon. Stir in balsamic and let simmer on low for two minutes.
Season with salt and serve.