Quench MagazineVenison Pepper Steaks | Wild Game | Quench Magazine
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at quench.me.
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
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