Title: Venison with Green Peppercorns
Categories: Game Venison
Yield: 4 Servings

4		Venison fillets (6 oz ea)
1	tb	Green peppercorns
3	oz	Bourbon whiskey
		Salt
		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 parsley

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.

previous

next