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Venison with Green Peppercorns

Ingredients
4	each	venison fillets (6 oz ea)
1	tablespoon	green peppercorns
3	oz	bourbon whiskey
1		salt
1		pepper, freshly ground
1	each	shallot, chopped
1/4	cup	red wine
1/4	cup	heavy cream
2	tablespoon	butter
1	tablespoon	chives, thyme or parsley, fresh, chopped

Directions:
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.

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