Peppered Venison Tenderloin With Pomegranate | Wild Fork

Ingredients

• VENISON TENDERLOIN, THAWED 1 ½-2 LBS.
• COARSE SEA SALT 1 TSP.
• BLACK PEPPER ½ TSP.
• WFF DEMI-GLACE WITH TRUFFLE ESSENCE ½ CUP
• 1 Tbsp. Light Olive Oil
• ½ Cup Port Wine
• ¼ Cup Pomegranate Juice
• 2 Tbsp. Black Cherry Preserves
• 1 tsp. Red Wine vinegar
• ¼ tsp. Coarse Black Pepper
• 1 Tsp. Chopped Parsley, for garnish
• WFF Coarse Sea Salt, to taste
• Freshly Ground WFF Black Peppercorns, as garnish
• Pomegrante seeds, as garnish