 | How To Make It |
4eachvenison fillets (6 oz ea) 1tablespoongreen peppercorns 3ozbourbon whiskey 1salt 1pepper, freshly ground 1eachshallot, chopped 1/4cupred wine 1/4cupheavy cream 2tablespoonbutter 1tablespoonchives, thyme or parsley, fresh, choppedSoak 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.
