Recipe for Venison Tenderloins | Field & Stream

Ingredients

• Kosher salt
• Freshly ground black pepper
• 1⁄2 tsp. ground allspice
• 1⁄4 tsp. ground star anise
• 1⁄4 tsp. cinnamon
• 1⁄4 cup, plus 2 Tbsp., canola oil
• 4 venison tenderloins, 6-7 oz. each
• 1⁄4 cup (packed) prunes, chopped in 1⁄4-inch pieces
• 2 Tbsp. Armagnac (optional)
• 12 Tbsp. unsalted butter, softened at room temperature, cut in tablespoon-size pieces
• 2 cups peeled cheese pumpkin, cut in 1⁄4-inch dice
• 10 sage leaves, minced