Yield: 4 servings
|4||Caribou fillet steaks|
|1 tablespoon||Green peppercorns|
|2 ounces||Canadian Rye whiskey|
|Fresh coarsely ground black pepper|
|1||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