Madagascan Green Peppercorn Sauce
This Green Peppercorn Sauce is the perfect addition of French Madagascan fusion to a sizzling T-bone, cut of venison or rack of lamb. Green peppercorns are slightly under-riper version of black peppercorns and offer a milder, more complex, fresh flavour.
Prep Time5 minutes
Cooking Time10 minutes
1 Tbsp (15 ml) butter
2 garlic cloves, crushed
3 Tbsp (45 ml) brandy (optional)
3 Tbsp (45 ml) green peppercorns drained from brine
500 ml cream
Heat butter in a pan and sauté garlic and peppercorns.
Add brandy and simmer until evaporated.
Add the cream and reduce until reduced by half and thickened to desired consistency.
Add optional chopped parsley or rosemary.