Venison tenderloin with blackberry sauce

Ingredients

- 4 (6 oz) venison tenderloin cuts

- Flour, all purpose

- 1 cup of olive oil

- 1 quart of heavy cream

- 1 cup of blackberry jam

- ½ cup of brown sugar

- 1 tablespoon of cinnamon

- salt, black pepper, garlic powder

1) Season venison with salt black pepper and garlic powder

2) Then flour both sides of the tenderloin

3) Heat olive oil in saute pan and add venison

4) Brown on both sides about 5 minutes each

5) Add heavy cream and reduce until thickened to a sauce

(Meat should be cooked until medium and the sauce will thicken more after you stop cooking)

6) Combine blackberry jam, brown sugar and cinnamon into a sauce pan; simmer for about 5-8 minutes

7) Take the veal out of the saute pan and plate. Then pour the blackberry sauce over the venison.