1-1/2 pounds venison steaks, cut into bite sized pieces
1/2 cup bourbon
1 tablespoon maple syrup
2 teaspoons cider vinegar
2 tablespoons unsalted butter
1/4 teaspoon chili pepper flakes
1 tablespoon chopped fresh chives
DirectionsPat steak pieces dry and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium high heat until just smoking. Add steak and cook until well browned all over, about 6-8 minutes. Transfer to platter and tent loosely with foil.
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. Return venison and any accumulated juices to skillet and toss to coat. Sprinkle with chopped chives.