| 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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