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1.Whisk Together The Raspberry Vinaigrette, Maple Syrup, And Soy Sauce In A Large Bowl. Stir In The Venison Until Well Coated, And Set Aside. 2.Bring The Butter, Olive 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 To 15 Minutes. Once The Onions Have Turned Dark Golden Brown, Stir In The Sugar, And Cook 2 To 3 Minutes More. 3.Stir In The Venison Along With The Marinade. Cook And Stir Until The Venison Is No Longer Pink In The Center, About 5 Minutes.
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