VENISON TENDERLOIN WITH A BALSAMIC REDUCTION

Rub Venison Tenderloin with Salt, Pepper, Rosemary, Wild Side Seasonings, Fresh Parsley and Crushed Red Pepper then set aside. Put one cup of Balsamic Vinegar and Pearl Onions into a sauce pan and put on low heat. Heat a large fry pan with Olive Oil and sear the Venison Tenderloin on all sides until brown and put in the oven at 450 degrees for 10-15 minutes depending on how rare you prefer your venison. Add a touch of Beef broth, Blackberry preserves or fresh blackberries and reduce until the sauce thickens. Remove the Venison from the oven slice in one inch pieces, sprinkle with bread crumbs and plate. Put Balsamic reduction around Venison and garnish with fresh Parsley. Serve with Roasted Red Potatoes