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| Venison With Green Peppercorns Recipe |
Category: Game
Rating:
N/A
Servings: 4
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Ingredients
4 venison fillets (6 oz ea)
1 tablespoon green peppercorns
3 oz bourbon whiskey
1 salt
1 freshly ground pepper
1 chopped shallot
1/4 cup red wine
1/4 cup heavy cream
2 tablespoon butter
1 tablespoon chopped fresh chives, thyme or pars; ley
Cooking Directions:
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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
game
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