|4||each||venison fillets (6 oz ea) |
|1||tablespoon||green peppercorns |
|3||oz||bourbon whiskey |
|1||pepper, freshly ground |
|1||each||shallot, chopped |
|1/4||cup||red wine |
|1/4||cup||heavy cream |
|1||tablespoon||chives, thyme or parsley, fresh, chopped|
|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.