4
servings
4
venison fillets (6 oz ea)
1
tb green peppercorns
3
oz bourbon whiskey
1
salt
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 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.