Venison with green peppercorns
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Venison fillets (6 oz ea) | |
| 1 | tablespoon | Green peppercorns |
| 3 | ounces | Bourbon whiskey |
| Salt | ||
| Freshly ground pepper | ||
| 1 | Chopped shallot | |
| ¼ | cup | Red wine |
| ¼ | cup | Heavy cream |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Chopped fresh chives, thyme or parsley |
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.
Submitted By MICHAEL ORCHEKOWSKI On 11-27-94
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