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Caribou with Green Peppercorn Sauce
4 Caribou fillet steaks
1 tb Green peppercorns
2 oz Canadian Rye whiskey
2 tb Butter
Fresh coarsely ground black pepper
1 Green onion; chopped
1 cl Garlic; minced
1/4 c Red wine
1/4 c Heavy cream
1 tb Chopped fresh parsley or other fresh herb
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.
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