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Venison Pepper Steaks
Serves 6
Ingredients
- 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
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- 3 tablespoons of whole black pepper corns, coarsely crushed
- 3 tablespoons of butter and 2 tablespoons of olive oil
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Directions
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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.
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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.
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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.
*** Recipe Courtesy Of ***
Hattie's Kitchen
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