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Pan Fried Venison Steaks
If you're a meat and potatoes type of person, than this is the recipe is for you!
By Cheri Eby--Author of Cooking on Location
- 4 steaks each weighing about 6 ounces
- 3 tablespoons olive oil
- 3 tablespoons butter
- 3-4 shallots, peeled and chopped
- fresh cracked black pepper
- garlic powder
Heat the oil in a heavy cast iron skillet and add in the shallots. Sprinkle desired amount of black pepper and garlic powder on both sides of the steak. Place in pan and cook just until blood starts to come to the surface. Turn the steaks over and continue cooking to desired doneness.
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