Venison with Green Peppercorns

• 24 ounces venison cut into 6 ounce fillets
• 1 tablespoon green peppercorns
• 3 ounces bourbon whiskey
• 1 x salt
• 1 x black pepper freshly ground
• 1 each shallots chopped
• 1/4 cup red wine
• 1/4 cup heavy whipping cream
• 2 tablespoons butter
• 1 tablespoon chives thyme or parsley, fresh, chopped

1. Soak green peppercorns in bourbon for 30 minutes or longer.
2. Heat butter in a saute pan.
3. Salt and pepper the venison on both sides and saute quickly, about 2 minutes per side (depending on thickness) for medium rare.
4. Remove from pan and keep warm.
5. Add shallots to pan juices; cook 1 minute.
6. Add green peppercorns and bourbon; boil 1 minute.
7. Add wine and cook down to a fine glaze.
8. Add heavy cream and continue cooking until sauce coats the back of a spoon.
9. Add herbs and any meat juices.
10. Serve sauce over venison.

green peppercorns, bourbon whiskey, salt, black pepper, shallots, red wine, heavy whipping cream, butter, chives thyme

Taken from recipeland.com/recipe/v/venison-green-peppercorns-1123 (may not work)