MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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
  
  Uncle Dirty Dave's Archives
 
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