Peppered Venison Tenderloin With Pomegranate | Wild Fork

Ingredients

• 1 ½-2 lbs. Venison Tenderloin, thawed
• 1 tsp. Coarse Sea Salt
• ½ tsp. Black Pepper
• ½ Cup WFF Demi-Glace with Truffle Essence
• 1 Tbsp. Light Olive Oil
• Black Cherries and Pomegranate Glaze:
• 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