- 1-1/2 lb venison steaks, cut into bite sized pieces
- 1/2 C bourbon
- 1 Tbs maple syrup
- 2 tsp cider vinegar
- 2 Tbs unsalted butter
- 1/4 tsp chili pepper flakes
- 1 Tbs chopped chives
- Pat steak pieced dry and season with salt and pepper. Heat 1 Tbs EVOO in large skillet over medium high heat. Add steak and cook until well browned all over, about 6-8 minutes. Transfer to a plate and tent loosely with foil.
- Remove skillet from heat and add bourbon, maple syrup, and cider vinegar. Return to heat and cook util slightly thickened, around 3 minutes. Be sure to scrape and browned bits up while sauce is cooking. Remove from heat and whisk in butter and chili flakes. Season with salt and pepper to taste. Return venison and an accumulated juices to skillet and toss to coat. Sprinkle with chopped chives.