Venison in Espresso Cream Sauce

Ingredients:

• 2 lbs of backstrap of venison, cubed
• 3 tbsp white flour
• 1 white onion, chopped julienne
• 1 clove of garlic, minced
• 3 tbsp Flavor Pourfection Rosemary Olive Oil
• 1 tbsp unsalted butter
• 1/3 cup heavy whipping cream
• 2 tbsp Flavor Pourfection Espresso Balsamic Vinegar
• 1 tbsp roughly crushed black peppercorns

Cooking Instructions:

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.