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6 1/4 inch thick slices of venison loin (backstrap) or more, depending upon the appetite of those you are serving

A home-style 6 1/4 inch thick slices of venison loin (backstrap) or more, depending upon the appetite of those you are serving made with Butter And Of Olive Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 tbsp
• 3 tbsp

Method (preview)

1. 1

   Score the steaks all over with a sharp knife.

2. 2

   Rub each steak, on both sides, with a cut garlic clove.

3. 3

   Press the cracked black peppercorns into one side of each steak.

4. 4

   In a large cast iron skillet (use 2 to get the cooking done more quickly), melt the butter and olive oil.

5. 5

   You may not need to use all the butter and oil mix in each skillet.

6. 6

   Use your judgment.

7. 7

   When the mix of oil and butter is hot, add the steaks. Fry them on each side, about 3 minutes in all.

8. 8

   Serve them with the cooking butter, which should not have burned, by pouring the butter over the steaks.