Yield: 4 servings
4 Venison fillets (6 oz ea)
1 tbsp Green peppercorns
3 oz Bourbon whiskey
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
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.