Venison with Green Peppercorns

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Title: Venison with Green Peppercorns
Categories: Game, Venison
Yield: 4 servings

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

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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