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Ingredients
- 4 venison fillets (6 ounces each)
- 1 tablespoon green peppercorns
- 3 ounces bourbon whiskey
- salt
- freshly ground pepper
- 1 chopped shallot
- 1/4 cup red wine
- 1/4 cup heavy cream
- 2 tablespoon butter
- 1 tablespoon chopped fresh chives, thyme or parsley
Directions:
Soak green peppercorns in bourbon for 30 minutes or longer.
Heat butter in a sauté pan. Salt and pepper the venison on both sides and sauté 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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