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How To make Venison with Green Peppercorns

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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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