SAUCE:

1 tbsp. red currant jelly
1/4 c. Japanese Plum wine
1/2 tsp. ground ginger

TENDERLOIN:

6-7 pieces venison or substitute 4 (6 oz.) steaks
1 tsp. crushed green peppercorns
1 tsp. ground black peppercorns
1 tsp. ground tarragon
1 tsp. ground cilantro
3 tbsp. butter

Mix green peppercorns, black pepper, tarragon and cilantro in bowl. Set aside spice mixture. Melt butter in pan. Dredge both sides of meat. Coat both sides of meat in spice mixture. Grill or broil meat. Do not overcook.

Sauce: Mix sauce ingredients in pan. Simmer 45 seconds, stir and blend thoroughly; keep warm.

Serve meat on heated plates. Spoon sauce over meat before serving.