Ingredients
¾ cup SIDS RASPBERRY VINEGAR
1 tbsp maple syrup
2 tbsp GF soy sauce
1 kg venison, cut in 12 mm strips
2 tbsp butter
2 tbsp rice bran oil
¾ cup water
2 red onions, thin sliced
1 tbsp minced garlic
SIDS SALT & PEPPER to taste
2 tbsp white sugar
Directions
Whisk together the SIDS RASPBERRY VINEGAR, 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 skillet over medium-high heat. Cook and stir until the onions have caramelized to a deep, golden brown, 10-15 minutes. 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. Season with SIDS SALT & PEPPER
