Name: Venison with Green Peppercorns
Ingredients: 4 Venison fillets (6 oz ea); 1 tb Green peppercorns; 3 oz Bourbon whiskey; Salt; 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

What is the result of…people-idolatry? As in all idolatry, the idol we choose to worship soon owns us. The object we fear overcomes us. Although insignificant in itself, the idol becomes huge and rules us. It tells us how to think, what to feel, and how to act. It tells us what to wear, it tells us to laugh at the dirty joke, and it tells us to be frightened to death that we might have to get up in front of a group and say something. The whole strategy backfires. We never expect that using people to meet our desires leaves us enslaved to them.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Dairy		Game, Venison	4	Servings

INGREDIENTS

4		Venison fillets (6 oz ea)
1	tb	Green peppercorns
3	oz	Bourbon whiskey
		Salt
		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

INSTRUCTIONS

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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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