| 1 | Soak green peppercorns in bourbon for 30 minutes or longer. |
| 2 | Heat butter in a saute pan. |
| 3 | Salt and pepper the venison on both sides and saute quickly, about 2 minutes per side (depending on thickness) for medium rare. |
| 4 | Remove from pan and keep warm. |
| 5 | Add shallots to pan juices; cook 1 minute. |
| 6 | Add green peppercorns and bourbon; boil 1 minute. |
| 7 | Add wine and cook down to a fine glaze. |
| 8 | Add heavy cream and continue cooking until sauce coats the back of a spoon. |
| 9 | Add herbs and any meat juices. |
| 10 | Serve sauce over venison. |
