One of the trademark elements on a meat-laden Elizabethan banquet was the idea of savoury sweetness. And I am a huge fan of twisting something sweet around to be succulent instead. Though this recipe sounds like dessert there is nothing in the flavour that speaks to that end. Instead you are immersed in a whirlwind of juicy, spicy warmth that will make you want to open a second bottle of Bordeaux.
4 venison steaks ( can substitute beef filet)
1 brown onion
Add 1 tbsp cinnamon
1 tsp of clove
1 tsp white pepper
2 tbsp olive oil
2 tbsp balsamic glaze or basalmic vinegar
1 tbsp natural sugar (rapadura/ coconut ) or brown sugar
2 tbsp vanilla paste or concentrate
Rub meat with cinnamon , clove, white pepper , olive oil and the same of balsamic glaze or basalmic vinegar
caramelise onion in a large skillet on med high with olive oil and sugar till golden
Add add apple and vanilla until golden . (About 3 mins)
Remove and set aside
Add meat to skillet and sear both sides 3-5 minutes (without playing with the meat so it can sear) depending on how cooked you desire the meat.
Remove and serve with compote