MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Venison with Green Peppercorns
  Categories: Game, Venison
       Yield: 4 servings
       4    Venison fillets (6 oz ea)
       1 tb Green peppercorns
       3 oz Bourbon whiskey
            Freshly ground pepper
       1    Chopped shallot
     1/4 c  Red wine
     1/4 c  Heavy cream
       2 tb Butter
       1 tb Chopped fresh chives, thyme
            -or parsley
   Soak green peppercorns in bourbon for 30 minutes or longer.
   Heat butter in a saute pan. Salt and pepper the venison on both sides
   and saute quickly, about 2 minutes per side (depending on thickness)
   for medium rare. Remove from pan and keep warm.
   Add shallots to pan juices; cook 1 minute. Add green peppercorns and
   bourbon; boil 1 minute. Add wine and cook down to a fine glaze. Add
   heavy cream and continue cooking until sauce coats the back of a
   spoon. Add herbs and any meat juices. Serve sauce over venison.