Green Peppercorn Sauce

Ingedients:

• 2 green onions
• 1 tbs butter
• 1 tbs minced garlic
• 2 tbs whiskey
• 1 cup chicken stock
• 1 cup beef stock
• 1 cup heavy cream
• 1/2 of one fresh squeezed lemon
• 1 tsp corn starch
• 1 tbs drained green peppercorns
• 1 tbs fresh cracked black pepper

Method:

Saute onion 2 minutes; add garlic and saute for 1 more minute; add whiskey and flame.

Add stock and reduce to 1/4 cup.

Add cream and bring to simmer.

Thicken with startch diluted with lemon juice.

Add peppercorns and black pepper.

Serve over steak or any cut of venison.