Feed Me That logoWhere dinner gets done
previousnext


Title: Venison with Green Peppercorns
Categories: Game Venison
Yield: 4 Servings

4 Venison fillets (6 oz ea)
1tbGreen peppercorns
3ozBourbon whiskey
  Salt
  Freshly ground pepper
1 Chopped shallot
1/4cRed wine
1/4cHeavy cream
2tbButter
1tbChopped fresh chives, thyme or parsley

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.

previousnext