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Home -> Main Dishes

Venison Filet with Creamy Bourbon Wine Sauce Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
2 tbsp. butter
1 tsp. salt
1 tsp. pepper
4 venison filets, about 6 ounces each
1 large shallot, peeled and chopped
1/3 cup bourbon
1/4 cup red wine
1/4 cup heavy or whipping cream
1 tbsp. chopped fresh chives
1 tbsp. fresh thyme leaves


Directions
Melt butter in a large skillet over medium high heat. Season the venison filets on both sides with salt and pepper. Add venison to the pan and cook about 2 minutes per side to medium rare. Transfer filets to a plate and tent with foil. Add shallot to the pan and cook 1 minute. Add bourbon and boil 1 minute. Add wine and boil until reduced to a glaze. Stir in cream and boil until slightly thickened. Stir in chives and thyme. Simmer 30 seconds. Divide filets between plates, spoon sauce over and serve immediately.

Serves 4.



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