Venison Chops with Peppercorn Sauce

Method

1. Submerge the chops in avocado oil with basil, ginger and garlic. Marinate 1 hour.

2. Sear the chops on high heat in some of the marinade oil. Add the butter, basil and parsley, baste, and cook to medium.

3. Rest the chops. In a pan with a little oil, saute the shallots until translucent.

4. Add the whiskey and reduce.

5. Add the stock and peppercorns and reduce by half.

6. Stir in the cream.

7. Slice the chops and top with the sauce.