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.