4 venison fillets (6 oz ea)
1 tbsp green peppercorns
3 oz bourbon whiskey
1 salt
1 freshly ground pepper
1 chopped shallot
1/4 cup red wine
1/4 cup heavy cream
2 tbsp butter
1 tbsp chopped fresh chives, thyme or pars, ley
A Recipe for
Venison With Green Peppercorns
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
This Recipe for Venison With Green Peppercorns is one of thousands in the Recipes-to-go Meat Cookbook.
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
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There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
This is a recipe for Venison With Green Peppercorns from the recipe cookbook of Recipes-to-go (Meat)
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
He was a very valiant man who first adventured on eating oysters. |
| James I |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
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.
Serves: 4
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