Venison with Green Peppercorns
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 parsley
Soak green peppercorns in bourbon for 30 minutes or longer.
Heat butter in a sauté pan. Salt and pepper the venison on both sides and sauté 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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