Venison with Tamarillo Sauce

SAUCE:--
4 tamarillos, peeled & chopped
1 cup white wine
2 tbsp bush honey
VENISON:--
600-700 g boneless Cervena
25 g butter, melted
2 cloves garlic, crushed
SIDS SALT & PEPPER to taste

SAUCE: cook the tamarillos in the white wine and honey, until very soft. Purée 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 SIDS SALT & PEPPER. Stand the meat, tented in foil, for 5 minutes before thinly slicing. Reheat the sauce and serve with the Cervena.
History: The tamarillo is native to the Andes of Equador, Columbia, Peru, Chile, and Bolivia. Prior to 1967, the tamarillo was known as the "tree tomato" in New Zealand, but a new name was chosen by the New Zealand Tree Tomato Promotions Council in order to distinguish it from the ordinary garden tomato and increase its exotic appeal. The choice is variously explained by similarity to the word "tomato", the Spanish word "amarillo", meaning yellow, and a variation on the Maori word "tama", for "leadership".
Venison derives from the Latin venari (to hunt or pursue). This term entered English through the Norman in the 11th century, following the Norman invasion of England, and the establishment of Royal Forests. Venison originally described meat of any game animal killed by hunting and was applied to any animal from the families 'Cervidae' (deer), 'Leporidae' (hares) and 'Suidae' (wild pigs) and certain species of the genus Capra (goats and ibex), but in the northern hemisphere the word's usage is now almost entirely restricted to the flesh of various species of deer.