Caribou with green peppercorn sauce

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

Similar recipes