Ingredients
12 oz venison tenderloin
2 c shiraz
2 T soy sauce
2 cloves minced garlic
2 T butter
salt and pepper
2 T fruit preserves, jam, or marmalade
Method
Sources
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Wire mesh fruit bowl — air circulation prevents premature ripening
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
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Remove fat from tenderloin and slice into 6 1" tyhick medallions. Mix wine, soy, garlic. Marinade medallions in this for 1 hour. Remove and pat dry. Cook marinade on med high to reduce to 1/2 cup and stir in preserves. Set aside. Heat skillet and add butter or oil. Salt and pepper meat and add to skillet when hot. Cook to med. Bring marinade to boil while meat cooks and reduce to 1/4 cup.