Serves: 6
Heat oven to 400° F


2 pounds whole venison backstrap (beef or pork tenderloin may be substituted)
1 tablespoon salt
2 tablespoons whole peppercorns
2 tablespoons vegetable oil 


Crack whole peppercorns in a mortar with a pestle.


Combine salt and cracked peppercorns in a small bowl.  


Sprinkle pepper and salt mixture on all sides of the meat.  


Heat an ovenproof frying pan.  When a drop of water dances on the surface, add oil.  


When the oil shimmers, add backstrap/tenderloin to frying pan to sear all sides of the meat.


Place frying pan with meat in the oven for 7-10 minutes for venison or beef (depending on the desired degree of doneness), or until pork reaches 165º F.


Remove meat from frying pan and set on a carving board.  Cover with foil and allow to rest 10 minutes.  


Cut the meat into medallions.


Serve with berry sauce.


Berry Sauce  
This sauce may be served with venison, beef or pork tenderloin (whole filets or medallions) chops or roasts (rib or sirloin) and chicken breasts.  


1 cup fresh blackberries or raspberries
1/4 cup apple cider reduction
1/2 cup raspberry wine vinegar
1/4 cup apple cider vinegar
Freshly grated zest of 1 lemon
Freshly squeezed juice of 1 lemon
4 tablespoons Turbinado sugar
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger


Berry Sauce Directions:
Combine 1/2 cup of the berries, apple cider reduction, sugar, both vinegars, zest, lemon juice and spices in a sauce pan. 
Bring the contents of the sauce pan to a boil, stirring constantly until the sugar melts.
Continue rapidly simmering the sauce for about 5 minutes to thicken slightly.  



Cook’s Note:  The color of the blackberry sauce will turn to that of a rich, fully ripe Bing cherry.  Raspberry sauce will be bright red. Sauce will have the consistency of a thick broth. Some of the berries may fall apart.  This is expected.



Add the rest of the berries and simmer for 2 more minutes.