Sauteed Venison Tenderloin in a Port + Huckleberry Reduction - The Local Palate

Ingredients

• 8 ounces fresh venision tenderloin, cut into 3 medallions
• 6 teaspoons salt
• 12 cranks fresh-ground white pepper
• 3 tablespoons vegetable oil
• 4 large fresh figs, sliced into ¼-inch rounds, stems removed
• 2 tablespoons butter
• 4 shallots, chopped
• 3 cups port wine
• ½ cup reduced chicken stock
• 2 tablespoons honey
• 1 cup fresh huckleberries (may substitute blueberries or blackberries)
• Chive tips for garnish