For the Blackberry Brandy Beurre Blanc, combine the garlic, brandy, lemon juice, and shallots in a small saucepan. Bring to a boil over medium-high heat. Continue to boil, stirring often, until it is reduced to about 1⁄4 cup (50 ml), about 5 minutes. Add the cream and return to a boil. Boil until the sauce is reduced by half, about 5 minutes. Remove from the heat and whisk in the butter, one piece at a time, whisking until the sauce glistens and thickens. Stir in the blackberries and keep warm.

Prepare a hot fire in your grill.

Lightly brush the venison tenderloin or chops with olive oil and season to taste with salt and pepper. Grill the tenderloin for 5 minutes per side, turning once, or until medium-rare, or until desired doneness. Grill the chops for about 2 minutes per side, turning once, until medium-rare, or until desired doneness. Remove the tenderloin or chops from the heat and tent with foil for about 10 minutes to let the meat rest.

To serve, slice the tenderloin at a 45-degree angle. Spoon the Blackberry Brandy Beurre Blanc over the sliced tenderloin or the chops and serve.