I live in the suburbs. And by suburbs I mean a suburb right outside Philadelphia.  And hunting is not my thing or anyone in my family's thing either. So when my husband came home with fresh venison I was surprised to say the least. One of his clients is an avid hunter and shot, killed and cleaned a deer over the weekend.  He took the deer to a butcher and had it properly cut as well.

I've never cooked venison. Ever.  I've never eaten venison. And I'm an adventurous eater.  I've had bison, frog legs, quail, escargot, even lamb's heart.  Yeah, lamb's heart...didn't finish it though.  So I was a little nervous cooking this unfamiliar animal.  But my husband was so pumped up about it I couldn't let him down.

I found this recipe on Pinterest ~Grumpy's Honey Bunch~ to be exact.  And you know what? It turned out pretty good!  I recommend this sauce for any meat lover.  You can add it to any carnivorous meal you choose! Try it out!

Green beans always pair perfectly with meat!! Just add a sprinkle of garlic and ground black pepper and you are good to go!

Ingredients:

• 1-1/2 pounds venison steaks, cut into bite sized pieces
• ½ cup bourbon
• 1 tablespoon maple syrup
• 2 teaspoons cider vinegar
• 2 tablespoons unsalted butter
• ¼ teaspoon chili pepper flakes
• 1 tablespoon chopped fresh chives

Directions:

1. Season the meat with salt and pepper (seasoning the meat with salt and letting it sit over night in the refrigerator is even better!) Heat 1 tablespoon oil in large skillet over medium high heat until hot.
2. Add steak and cook until well bround all over, about 6-8 minutes. Transfer to platter and tent loosely with foil.
3. Remove skillet from heat and add bourbon, maple syrup and cider vinegar. Return to heat and cook until slightly thickened, approximately 3 minutes. Be sure to scrape any browned bits up while sauce is cooking. Remove from heat and whisk in butter and chili pepper flakes. Season with salt and pepper to taste.
4. Return venison and any accumulated juices with it to the skillet and toss to coat.
5. Once venison is evenly coated with the sauce remove it and sprinkle with chopped chives and serve immediately.