Instructions: 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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