Sauteed Venison Tenderloin in a Port + Huckleberry Reduction
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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
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