Real Recipes From Real Home Cooks ®

venison pepper steaks

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

Venison is a lovely meat, contrary to what you may have heard. It is NOT to be treated like beef.. it is very lean with almost no fat. If you OVERCOOK your venison it will be tough as horse hide and not very pleasant.

(1 rating)
yield 6 Servings
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For venison pepper steaks

  • 6
    1/4 inch thick slices of venison loin (backstrap) or more, depending upon the appetite of those you are serving
  • several cloves of garlic, peeled and cut in half
  • 3 Tbsp
    whole black pepper corns, coarsely crushed
  • 3 Tbsp
    butter
  • 2 Tbsp
    olive oil

How To Make venison pepper steaks

  • 1
    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.
  • 2
    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.
  • 3
    When the mix of oil and butter is 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.
  • 4
    Serve Venison Pepper Steak over steamed rice or noodles.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT