Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Caribou fillet steaks
1 tb Green peppercorns
2 oz Canadian Rye whiskey
2 tb Butter
Salt
Fresh coarsely ground
-black pepper
1 Green onion; chopped
1 cl Garlic; minced
1/4 c Red wine
1/4 c Heavy cream
1 tb Chopped fresh parsley or
-other fresh herb

Soak the peppercorns in the Rye overnight.

Heat butter in a saute pan. Salt and pepper the venison on both sides
and saute quickly, about 3 minutes per side (depending on thickness)
for medium rare. Remove from pan and keep warm.

Add onions and garlic to pan juices; cook 1 min. Add green
peppercorns and rye; simmer 1 min. Add wine and cook down to it forms
a glaze. Add heavy cream and continue cooking until sauce thickens.

Add the herbs. Serve sauce over venison.
Submitted By JIM WELLER On 06-11-95

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