Venison Tenderloin with a Blackberry Red Wine Sauce

For the Venison:

16 oz. Venison Tenderloin
1/4 C. Red Wine
3 Tbsp. Olive Oil
2 Tsp. Freshly Ground Black Pepper

Place venison in shallow dish. Combine red wine and olive oil, pour over venison and then season with pepper. Cover and refrigerate for 2-4 hours, until 20 minutes prior to cooking.

Preheat oven to 350 degrees. Place venison and marinade in medium sized pan and sear all sides on high. Place an an oven safe pan and cook for about 20 minutes while preparing the sauce, allowing to be left rare/medium rare.

For the Sauce:

1 Tbsp. Butter
1/4 C. White Onion, Diced
2 Garlic Cloves, Minced
1/2 C. Red Wine
1/4 C. Beef Stock
1 C. Fresh Blackberries
2 Tsp. White Sugar

Melt butter on medium in sauce pan. Add onion and saute for about 5 minutes before adding garlic. Saute for another 5 minutes. Add red wine and let reduce by half. Add beef stock and once again let reduce by half. Add blackberries and let cook for about 4 minutes. Using a fork, slightly mash the blackberries. Add sugar and mix thoroughly. Serve over/under venison.

Served with a side of Parmesan black pepper asparagus and seasoned sweet potatoes.