Quench MagazineVenison Pepper Steaks | Wild Game | Quench Magazine

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
• 3 tablespoons of whole black pepper corns, coarsely crushed
• 3 tablespoons of butter and 2 tablespoons of olive oil