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Title: Rufus' Venison Tenderloin w/Blackberry Sauce
Categories: Five, Game, Fruits, Wine, Poultry
Yield: 2 Servings

1 lb Venison tenderloin or
- backstrap
1 c Dry red wine
3 tb Dijon mustard
2 c Chicken stock
3 tb Blackberry jam
Salt & pepper

Make the marinade by mixing the wine and the mustard.
Salt and pepper the venison and cover and marinate with
mustard mix. Put it in the refrigerator for at least six
hours. When ready, remove the meat from marinade.

Heat a skillet with some two tablespoons of butter and
one tablespoon of olive oil. Brown the tenderloin over
medium-high heat until medium rare, five minutes on each
side.

Cover tenderloin with tin foil; it will still be
cooking.

Deglaze the pan with chicken stock; reduce by half and
add the jam. Cook until the marinade thickens and serve
over sliced venison.

Recipe adapted via Rufus' Food and Spirits Guide

RECIPE FROM: https://www.wideopenspaces.com

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