Ingredients and Directions


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

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.

Source: http://www.freecookingrecipes.net