Cervena is the finest-quality venison. Use a piece suitable for grilling. The sauce is also excellent with beef or pork.
4 tamarillos, peeled and chopped 1 cup medium white wine 2 tablespoons honey
600-700 g boneless Cervena 25 g butter, melted 2 cloves garlic, crushed freshly ground black pepper to taste
To prepare the sauce, cook the tamarillos in the wine and honey, until very soft. Puree and sieve if desired. Tie the meat in a neat shape. Brush with the butter combined with the garlic. Grill for 6-8 minutes each side, depending on the thickness. Sprinkle the meat with pepper. Stand the meat, tented in foil, for 5 minutes before thinly slicing. Reheat the sauce and serve with the Cervena. Serves 4-5.