Venison with Green Peppercorns

Category	Wild Game
Contributor	Admin
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Recipe

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

Directions:
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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<h1><?=Venison with Green Peppercorns?></h1>
    <b>Recipe</b><p>
       <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>each</TD><TD class=ingredient>venison fillets (6 oz ea) </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>green peppercorns </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>oz</TD><TD class=ingredient>bourbon whiskey </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>pepper, freshly ground </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>shallot, chopped </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>red wine </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>heavy cream </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>butter </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>chives, thyme or parsley, fresh, chopped</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Soak green peppercorns in bourbon for 30 minutes or longer.<BR><BR>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.<BR><BR>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.<BR><BR></TD></TR></TBODY></TABLE>
     <p>
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