Venison With Green Peppercorns
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Game, Venison | 4 | Servings | |
INGREDIENTS
| 4 | Venison fillets, 6 oz ea | |
| 1 | T | Green peppercorns |
| 3 | oz | Bourbon whiskey |
| Salt | ||
| Freshly ground pepper | ||
| 1 | Chopped shallot | |
| 1/4 | c | Red wine |
| 1/4 | c | Heavy cream |
| 2 | T | Butter |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 100
Total Fat: 11.4g
Cholesterol: 35.6mg
Sodium: 92.4mg
Potassium: 357.6mg
Carbohydrates: 17.3g
Fiber: 3.3g
Sugar: 7.9g
Protein: 2.9g