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| This is one of our must-have entrees after the Southeast Alaska fall deer hunting season is over... |
Prep Time: 5 mins. |
Sear: 15 mins.
Posted by Sandra
INGREDIENTS
2 pounds 1" thick venison steaks (deer meat)
2 teaspoons roughly cracked black pepper
2 teaspoons course kosher salt
1 tablespoon unsalted butter
1/2 tablespoon extra virgin olive oil
1/2 tablespoon extra virgin olive oil
METHOD
Dry the venison steaks with paper towels. Rub lightly with some olive oil, and season generously with cracked pepper and course salt.
Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard.
Transfer clarified butter with the olive oil to a large skillet and heat over medium-high heat. Saute venison steaks in large skillet for about 7-1/2 minutes each side to sear for medium rare, a total of 15 minutes.
Remove from heat and let stand for 4 to 5 minutes to allow juices to redistribute before slicing against the grain, diagonally, into long strips. Serve immediately. ~ Enjoy!
1 comment:
Succulently delicious!
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