| 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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