Fruited Venison
| Yield: | 4 Servings |
| Categories: |
| 2 | lb | Venison tenderloin |
| 1 | c | Flour |
| 1 | ts | Salt |
| 1/2 | ts | White pepper |
| 1/4 | ts | Each, ground ginger, cinnamon, garlic powder |
| 4 | tb | Butter (approximately) |
| 1 | c | Dry red wine |
| 1 | c | Reduced meat stock or Demi Glace (see note below) |
| 1 | tb | Currant jelly |
| 1/3 | c | Golden raisins |
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