Venison Pepper Steaks

Source: Susan’s Recipes

Ingredients

6 (1/4″) thick slices venison loins
Several garlic cloves, peeled and cut in half
3 Tablespoons whole black peppercorns, coarsely crushed
3 Tablespoons butter
2 Tablespoons olive oil

Score steaks all over with a sharp knife. Rub each steak on both sides with a cut garlic clove. Press the cracked peppercorns into one side of each steak.

Directions

Score steaks all over with a sharp knife. Rub each steak on both sides with a halved garlic clove and press the cracked peppercorns into one side of each steak.
In a large cast-iron skillet (or two skillets to speed cooking), melt the butter and olive oil. You may not need to use all the butter and oil in each skillet—use your judgment.
When the butter and oil mixture is hot, add the steaks to the skillet.
Fry the steaks about 1.5 minutes per side (or slightly less), depending on thickness.
Serve the steaks with the cooking butter poured over them.