Venison with Green Peppercorns Recipe

Name: Venison with Green Peppercorns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 ounces venison cut into 6 ounce fillets, 1 tablespoon green peppercorns, 3 ounces bourbon whiskey, 1 x salt, and more.

Yes, Venison with Green Peppercorns falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison with Green Peppercorns

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