Raspberry Venison Skillet

• 3/4 cup raspberry vinaigrette
• 2 tablespoons maple syrup
• 2 tablespoons soy sauce
• 2 pounds venison, cut into 1/2-inch strips
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3/4 cup water
• 2 sweet onions, thinly sliced
• 1 tablespoon minced garlic
• salt and pepper to taste
• 2 tablespoons white sugar

1. Whisk together the raspberry vinaigrette, maple syrup, and soy sauce in a large bowl. Stir in the venison until well coated, and set aside.
2. Bring the butter, olive oil, water, onions, and garlic to a boil in a large skillet over medium-high heat. Cook and stir until the onions have caramelized to a deep, golden brown, 10 to 15 minutes. Once the onions have turned dark golden brown, stir in the sugar, and cook 2 to 3 minutes more.
3. Stir in the venison along with the marinade. Cook and stir until the venison is no longer pink in the center, about 5 minutes.

raspberry vinaigrette, maple syrup, soy sauce, butter, olive oil, water, sweet onions, garlic, salt, white sugar

Taken from www.allrecipes.com/recipe/162375/raspberry-venison-skillet/ (may not work)