Ingredients:

- 1 one pound venison loin
- ½ cup light bodied red wine
- ½ cup dried cherries
- ¼ cup granulated sugar
- ¼ cup beef stock
- 2 teaspoons cornstarch
- 2 teaspoons water
- salt & pepper

Directions:

Preheat grill to medium high, 350 degrees F.

Season venison with salt and pepper. Place loin on the grill over direct heat. After two minutes turn a quarter turn.

Grill for another 2 minutes then flip. Grill for another two minutes. Quarter turn. Grill two minutes and remove. Let rest for 3 minutes.

For the Sauce:
Combine red wine, cherries, sugar, and beef stock into a saucepan. Bring to a boil.

Turn down to a simmer slow boil and simmer/reduce for 5 minutes.

While reducing combine the cornstarch and water to resemble the consistency of heavy cream. Whisk the cornstarch slurry into the wine mixture. Continue to whisk bringing the sauce back to a boil. Consistency should resemble sauce like consistency. If not add more slurry.

Note: Sauce may be made up to one day ahead. If making ahead just simple warm while the loin is grilling.

Slice venison on a bias and serve with the sauce.