Venison Pepper Steaks

Name: Venison Pepper Steaks
Ingredients: 6 each venison loin, boneless thick slices; 3 cloves garlic peeled and cut in half, or up to 5 cloves; 3 tablespoons black peppercorns whole, crushed; 3 tablespoons butter; 2 tablespoons olive oil

5 ingredients

11 steps

Ingredients

6 each venison loin, boneless thick slices
3 cloves garlic peeled and cut in half, or up to 5 cloves
3 tablespoons black peppercorns whole, crushed
3 tablespoons butter
2 tablespoons olive oil

Directions

1

Score the steaks all over with a sharp knife.
2

Rub each steak, on both sides, with a cut garlic clove.
3

Press the cracked black peppercorns into one side of each steak.
4

In a large cast iron skillet (use 2 to get the cooking done more quickly), melt the butter and olive oil.
5

You may not need to use all the butter and oil mix in each skillet.
6

Use your judgment.
7

You want the skillet to be preheated before putting in the venison, it should be hot but not hot enough to burn the butter.
8

Depending on your stove or cooktop this will typically be near medium-high.
9

When the mix of oil and butter is very hot, add the steaks.
10

Fry them on each side, about 3 minutes in all.
11

Serve them with the cooking butter, which should not have burned, by pouring the butter over the steaks.