Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Venison fillets (6 oz ea) 1/4 c Red wine
1 tb Green peppercorns 1/4 c Heavy cream
3 oz Bourbon whiskey 2 tb Butter
Salt 1 tb Chopped fresh chives, thyme
Freshly ground pepper -or parsley
1 Chopped shallot

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.
Submitted By MICHAEL ORCHEKOWSKI On 11-27-94

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