Venison Pepper Steaks
Easy and simple recipe that allows the venison loin to be the star.
Yield
6 servingsPrep
5 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
venison loin, boneless
thick slices |
* |
| 3 | cloves |
garlic
peeled and cut in half, or up to 5 cloves |
|
| 45 | ml |
black peppercorns
whole, crushed |
|
| 45 | ml |
butter
|
|
| 3E+1 | ml |
olive oil
|
|
Directions
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.
