Venison with green peppercorns

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