Ingredients
- 2 8-ounces 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
Description
For Moist, Tender Venison, Cook To No More Than Medium Doneness.
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