Family Women in Agriculture Venison with blackberry sauce This sweet and savory dish features venison tenderloins topped with a sauce made from blackberry preserves and honey. By Successful Farming Staff Successful Farming Staff The content on Agriculture.com is by created by trained journalists who have become subject-matter experts in their fields. You may see some content using the byline "Successful Farming Staff." The content is primarily from information or a press release provided by other entities – such as the USDA, a university, or agricultural company. The press release has been vetted and reviewed by a staff editor. The content is edited and changed to reflect the voice and style of Successful Farming. Successful Farming's Editorial Guidelines Published on October 30, 2022 Close Ingredients 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 Directions 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. 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.) 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. 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. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit