Yield: 4 servings
4 venison fillets (6 oz ea)
1 tb green peppercorns
3 oz bourbon whiskey
1 freshly ground pepper
1 chopped shallot
1/4 c red wine
1/4 c heavy cream
2 tb butter
1 tb chopped fresh chives, thyme
-or pars; ley
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.