LOCATION: Recipes >> Variety Meats >> Venison 03
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Venison 03
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VENISON WITH GREEN PEPPERCORNS
4 venison fillets (6 ounces each)
1 tablespoon green peppercorns
3 ounces bourbon whiskey
Salt and freshly ground pepper
1 chopped shallot
1/4 cup red wine
1/4 cup heavy cream
1 to 2 tablespoons butter
1 tablespoon chopped fresh chives, parsley or thyme
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.
Serves 4.
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