Venison with Green Peppercorns

October 24, 2007 | By Chhiwate In Wild Game |



Ingredients
4 each venison fillets (6 oz ea)
1 tablespoon green peppercorns
3 oz bourbon whiskey
1 salt
1 pepper, freshly ground
1 each shallot, chopped
1/4 cup red wine
1/4 cup heavy cream
2 tablespoon butter
1 tablespoon chives, thyme or parsley, fresh,
chopped
Directions:
Soak green peppercorns in bourbon for 30 minutes or
longer.

Heat butter in a saute pan.
salt and pepper the venison on both
sides and saute quickly, about 2 minutes per side (depending on
thickness) for medium rare.
Remove from pan and keep warm.

Add shallots to pan juices; cook 1 minute.
Add green peppercorns
and bourbon; boil 1 minute.
Add wine and cook down to a fine glaze.
Add heavy cream and continue cooking until sauce coats the back of
a spoon.
Add herbs and any meat juices.
Serve sauce over
venison.

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