Preheat the oven to 450°F.
Season the tenderloins with
Meanwhile, in a medium frying pan, cook the shallots in the butter over low heat, covered, until soft and translucent, about 5 minutes. Add the jam and cook uncovered for another 5 minutes, until slightly caramelized. Pour in the pinot noir and bring to a boil. Add the meat juices and skim off any fat. Boil until the sauce is reduced by half. Add the huckleberries and remove from the heat. Season with salt and pepper to taste.
Slice the venison into medallions
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