Yield: 4 servings

4 Venison fillets (6 oz ea)

1 tbsp Green peppercorns

3 oz Bourbon whiskey

Salt

Freshly ground pepper

1 Chopped shallot

1/4 cup Red wine

1/4 cup Heavy cream

2 tbsp Butter

1 tbsp Chopped fresh chives, thyme

-or parsley

Procedures

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.