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very nice sauce for venison, I would cut the balsamic in half though, as the brand I used was pretty sweet. It would be just as good without the peppercorns if you are out. Thanks for posting so long ago! This will definitely be a keeper as we eat a lot of venison.
I thought this was pretty tasty. When I tasted the sauce as it was cooking, I was worried that it would overwhelm the elk, but actually the flavors worked really well and did not overpower the delicate meat. Instead of green peppercorns I used a mix of szechuan and black. I added some sugar to taste to balance out the wine and vinegar and a pat of butter at the very end.
This recipe got RAVES from our guests! I used what remained of the FABULOUS peppercorn sauce on steaks the next day. NOTE: The onions in the sauce require a lot more time to become translucent and reduction also takes longer.
I can only comment on the pepper sauce. I served this with griddled Duck Brest (served pink) and the flavours were incredable. A first class sauce.
This had an enjoyable taste. It recieved compliments from my entire family including those who don't enjoy game meats.