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Venison Pepper Steaks


Easy and simple recipe that allows the venison loin to be the star.













Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium


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


Score the steaks all over with a sharp knife. Rub each steak, on both sides, with a cut garlic clove. Press the cracked black peppercorns into one side of each steak.

In a large cast iron skillet (use 2 to get the cooking done more quickly), melt the butter and olive oil. You may not need to use all the butter and oil mix in each skillet. Use your judgment.

You want the skillet to be preheated before putting in the venison, it should be hot but not hot enough to burn the butter. Depending on your stove or cooktop this will typically be near medium-high.

When the mix of oil and butter is very hot, add the steaks. Fry them on each side, about 3 minutes in all.

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


* not incl. in nutrient facts

Add review




do you fry on high or medium or what? and only for three minutes?

almost 12 years ago


Venison is very lean and is easy to overcook, so if your skillet is hot and depending on the thickness of the venison, yes 3 minutes. High or medium or what would depend on your oven, cooktop, gas or fire. The interior will be rare looking.

almost 12 years ago


You want that cast iron pan hot before you put in the steaks, just under the burn point for the butter, oil combination. The outside should brown quite quickly (1 minute). Also it's very worthwhile to let them rest covered in foil for at least 10 min

almost 12 years ago

Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 10289% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 42mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 3%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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