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Venison Pepper Steaks

Russ Myers


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 vote

6 Servings
10 Min
15 Min
Stove Top


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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

How to Make Venison Pepper Steaks


  • 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.

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About Venison Pepper Steaks

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American
Other Tag: Heirloom

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