| Ingredients | | | 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 | | | | | |
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.
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