Peppered Venison With Balsamic Prune Sauce

• 1 - 1 1/2 lb venison chops (boneless loin) or 1 -1 1/2 lb venison loin steak, cut 3/4 inch thick
• 2 tablespoons coarse grain mustard
• 2 teaspoons mixed peppercorns, crushed
• 1 tablespoon olive oil
• 1/4 cup beef broth
• 1/4 cup balsamic vinegar
• 3 tablespoons brown sugar
• 1/4 cup prune, snipped
• 3 tablespoons butter, cut up

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

chops, coarse grain mustard, mixed peppercorns, olive oil, beef broth, balsamic vinegar, brown sugar, butter

Taken from www.food.com/recipe/peppered-venison-with-balsamic-prune-sauce-179341 (may not work)