Venison: Venison Steaks with Mushrooms and Green Peppercorn Butter

posted by DawnO 01-18-102 4:11 PM

LL. Bean cook book
Venison Steaks with Mushrooms and Green Peppercorn Butter

1/4 lb. Butter, divided
6 tbs.green peppercorns
2 tbs. vegetable oil
2 cloves garlic
1/2 lb. mushrooms
salt pepper
8 venison steaks
3 tbs.red wine


Soften 6 tbs. butter and then mash in the green peppercorns. Melt the remaining butter in a good sized skillet along with the oil when sizzling toss in the garlic cloves, just crushed with a knife. Add the mushroom, quartered if they are large, halved if smallish. Saute over moderate heat, seasoning with salt and
pepper and tossing occasionlly for 5 mins. Remove with a slotted spoon and keep warm.

Now saute the steaks in the same skillet, 4 at a time if necessary , so the pan isn’t crowded. Have the heat quite high and cook only a minute on each side. Salt and pepper well and remove to a warm platter.

When the last steak is done, toss in the wine, scrape up all the pan juices. and pour this little bit over the steaks. Top them with the green peppercorn butter and surround them with the mushrooms.

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