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
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.
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.
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.