Venison Pepper Steaks
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.
- 1/4 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
- 2 Tbsp
- olive oil
1Score 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.
2In 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.
3When 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.
4Serve Venison Pepper Steak over steamed rice or noodles.