Ingredients
- 4 venison fillets
- 1 salt
- 1 pepper
- 1 shallot
- 3 oz bourbon whiskey
- 1/4 cup cream (heavy)
- 1/4 cup wine (red)
- 2 tablespoon butter
- 1 tablespoon green peppercorns
- 1 tablespoon chives
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.
