Venison Medallions With Blackberry Sage Sauce

• 1 cup dry red wine
• 1 medium shallot, chopped
• 1 1/2 cups blackberries or blueberries
• 1 cup strong veal stock
• 2 tablespoons unsalted butter, at room temperature
• Coarse salt and freshly ground pepper to taste
• 1 to 2 tablespoons honey
• 2 sprigs fresh sage or 1 teaspoon ground sage
• 8 medallions from boneless loin of venison (3 ounces each)
• 3 tablespoons safflower oil

1. To make the sauce, combine wine and shallot in a medium saucepan and bring to boil.
2. Cook until liquid is reduced to about half a cup.
3. Add berries and return liquid to a simmer.
4. Cook, stirring occasionally, until berries are soft, about 15 minutes.
5. Add the stock and bring to a boil.
6. Reduce heat, and cook, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes.
7. Strain the sauce and return it to the pan.
8. Whisk in butter, one tablespoon at a time.
9. Add salt, pepper and honey.
10. Add sage to sauce and steep for 15 to 20 minutes, or until ready to use.
11. Keep warm.
12. Remove the sage sprigs just before serving.
13. Season the venison with salt and pepper.
14. In a large saute pan, heat oil to nearly smoking.
15. Carefully place the medallions in pan and saute for three minutes, being careful not to crowd the pan.
16. Turn and cook to medium rare, about two minutes.
17. Repeat as necessary to brown all medallions.
18. To serve, spoon sauce on warm individual serving plates.
19. Place two medallions in center of each plate.

red wine, shallot, blackberries, veal stock, unsalted butter, salt, honey, sage, safflower oil

Taken from cooking.nytimes.com/recipes/7222 (may not work)