MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      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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