Caribou With Green Peppercorn Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Caribou fillet steaks,
1 tbsp: Green peppercorns,
2 ounce: Canadian Rye whiskey,
2 tbsp: Butter,
Salt,
Fresh coarsely ground black pepper,
1: Green onion, chopped
1 centiliter: Garlic, minced
1/4 cup: Red wine,
1/4 cup: Heavy cream,
1 tbsp: Chopped fresh parsley or other fresh herb,
Directions:
Soak the peppercorns in the Rye overnight.
Heat butter in a saute pan. Salt and pepper the venison on both sides
and saute quickly, about 3 minutes per side (depending on thickness)
for medium rare. Remove from pan and keep warm.
Add onions and garlic to pan juices; cook 1 min. Add green
peppercorns and rye; simmer 1 min. Add wine and cook down to it forms
a glaze. Add heavy cream and continue cooking until sauce thickens.
Add the herbs. Serve sauce over venison.
Submitted By JIM WELLER On 06-11-95
Source from luhu.jp
Heat butter in a saute pan. Salt and pepper the venison on both sides
and saute quickly, about 3 minutes per side (depending on thickness)
for medium rare. Remove from pan and keep warm.
Add onions and garlic to pan juices; cook 1 min. Add green
peppercorns and rye; simmer 1 min. Add wine and cook down to it forms
a glaze. Add heavy cream and continue cooking until sauce thickens.
Add the herbs. Serve sauce over venison.
Submitted By JIM WELLER On 06-11-95
Source from luhu.jp
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