Yield: 4 servings
Measure | Ingredient |
---|---|
4 \N | Caribou fillet steaks |
1 tablespoon | Green peppercorns |
2 ounces | Canadian Rye whiskey |
2 tablespoons | Butter |
\N \N | Salt |
\N \N | Fresh coarsely ground black pepper |
1 \N | Green onion; chopped |
1 clove | Garlic; minced |
¼ cup | Red wine |
¼ cup | Heavy cream |
1 tablespoon | Chopped fresh parsley or other fresh herb |
Soak the peppercorns in the Rye overnight.
Heat butter in a saute pan. Salt and pepper the venison on both sides and saute quickly, about 3 minutes per side (depending on thickness) for medium rare. Remove from pan and keep warm.
Add onions and garlic to pan juices; cook 1 min. Add green peppercorns and rye; simmer 1 min. Add wine and cook down to it forms a glaze. Add heavy cream and continue cooking until sauce thickens.
Add the herbs. Serve sauce over venison.
Submitted By JIM WELLER On 06-11-95