http://rufusguide.wordpress.com/2012...ckberry-sauce/
Very simple recipe with amazing results. The only bitch of it is rendering the stock down then rendering the sauce down for thickness. If you know your way around a kitchen it shouldn't be too big a problem other than the waiting game. If you are new to reductions, this may be a dangerous one to start with as it contains sugar and can end poorly.
Otherwise - liquid. crack. I used a Petit Syrah for the wine and some Oregon-imported jam.
I scaled mine up for a 3lb backstrap and it made a little too much sauce. Flavor wouldn't be pronounced enough if it was dolloped on like in the photo - but a good dunk in a bowl of it and my, my.. heaven.
Venison gets cooked to rare and finishes medium rare tented or (preferrably) covered in a corningware dish of some type - as long as it's non-reactive (e.g. NO PLASTIC)