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Home -> Main Dishes
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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