Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Venison with Green Peppercorns

StarStarStarStarHalf star

Your rating

Recipe

Late making dinner? Try this dish that can be served with potatoes or rice.

 

Yield

4 servings

Prep

40 min

Cook

20 min

Ready

60 min
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
24 ounces venison
cut into 6 ounce fillets
Camera
1 tablespoon green peppercorns
* Camera
3 ounces bourbon whiskey
Camera
1 x salt
* Camera
1 x black pepper
freshly ground
* Camera
1 each shallots
chopped
* Camera
¼ cup red wine
* Camera
¼ cup heavy whipping cream
Camera
2 tablespoons butter
Camera
1 tablespoon chives
thyme or parsley, fresh, chopped
Camera

Ingredients

Amount Measure Ingredient Features
693.6 ml/g venison
cut into 6 ounce fillets
Camera
15 ml green peppercorns
* Camera
86.7 ml/g bourbon whiskey
Camera
1 x salt
* Camera
1 x black pepper
freshly ground
* Camera
1 each shallots
chopped
* Camera
59 ml red wine
* Camera
59 ml heavy whipping cream
Camera
3E+1 ml butter
Camera
15 ml chives
thyme or parsley, fresh, chopped
Camera

Directions

Soak green peppercorns in bourbon for 30 minutes or longer.

Heat butter in a sauté pan. Salt and pepper the venison on both sides and sauté 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 33742% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 47mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 73g
Vitamin A 9% Vitamin C 1%
Calcium 2% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe