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