Content ID


Venison with blackberry sauce


  • 2 8-ounce venison tenderloins or one 1-pound pork tenderloin, halved crosswise
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons olive oil
  • 2 small shallots, chopped
  • 2 cloves garlic, minced
  • 3/4 cup seedless blackberry preserves
  • 1/3 cup chicken broth
  • 1 tablespoon butter
  • 1 teaspoon honey


  1. Trim fat from meat. Using sharp knife, cut slits in meat at 1-inch intervals. Insert garlic slices into slits. Brush meat with 1 tablespoon of the oil; sprinkle lightly with salt and ground black pepper.
  2. In large skillet, cook meat over medium heat until done, turning once. (For venison, allow 10 to 12 minutes for medium doneness; for pork, allow 20 to 25 minutes or until juices run clear (160° F.)
  3. Meanwhile, for sauce: In medium saucepan, cook shallot and minced garlic in remaining hot oil for 2 to 3 minutes or until tender. Stir in blackberry preserves and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 6 minutes or until reduced to about 1/3 cup, stirring often. Stir in butter and honey.
  4. Slice meat; arrange on serving platter. Spoon sauce over meat. Makes 6 servings.

Nutrition Facts (per serving): 272 cal., 8 g Fat, total (2 g sat. fat), 70 mg chol., 31 g carb., 115 mg sodium, 1 g fiber, 21 g sugar, 18 g pro.

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