Caribou with green peppercorn sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Caribou fillet steaks | |
| 1 | tablespoon | Green peppercorns |
| 2 | ounces | Canadian Rye whiskey |
| 2 | tablespoons | Butter |
| Salt | ||
| 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 |
Directions
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