Ingredients
¾ cup SIDS LOW SUGAR RASPBERRY VINAIGRETTE
2 tbsp maple or golden syrup
2 tbsp soy sauce
1 kg venison, cut into 6 mm strips
2 tbsp butter
2 tbsp rice bran oil
¾ cup water
2 onions, thinly sliced
1 tbsp minced garlic
SIDS SALT & PEPPER to taste
1 tbsp white sugar
Directions
Whisk together the SIDS LOW SUGAR RASPBERRY VINAIGRETTE, maple syrup, and soy sauce in a large bowl. Stir in the venison until well coated, and set aside.
Bring the butter, oil, water, onions, and garlic to a boil in a large frypan over medium-high heat. Cook and stir until the onions have caramelized to a deep, golden brown, 10-15 minutes. Season with SIDS SALT & PEPPER. Once the onions have turned dark golden brown, stir in the sugar, and cook 2-3 minutes more.
Stir in the venison along with the marinade. Cook and stir until the venison is no longer pink in the centre, about 5 minutes.
