Venison with Green Peppercorns recipe

Ingredients
4 each, venison fillets (6 oz ea)
1 tablespoon, green peppercorns
3 oz, bourbon whiskey
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.