Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Elk Venison Steaks 1" Thick 2 tb Virgin Olive Oil
3 ea Cloves Garlic Or To Taste 1 x Salt Pepper To Taste

-------------------GREEN PEPPERCORN SAUCE------------------------
4 tb Unsalted Butter 1 x Salt Pepper To Taste
1/4 c Whole Green Peppercorns 1 tb Cognac

Wash steaks and pat dry. Carefully trim away all visible fat. Combine
garlic and olive oil. Pour over steaks and marinate, refrigerated,
for 2 to 4 hours. Season steaks with salt and freshly ground pepper.
Broil 5 - 7 minutes per side or until meat has only a hint of pink.
Serve with GREEN PEPPERCORN SAUCE.

GREEN PEPPERCORN SAUCE: ~---------------------- In small sauce pan,
melt butter and stir in remaining ingredients. Heat to boiling,
stirring occasionally. Note: ~---- Simple fare with a touch of
elegance. Venison or red stag steaks can be substituted for elk. When
serving Venison or Red Stag Steaks, PORT WINE SAUCE is better than
the green peppercorn sauce.

From the CREME DE COLORADO COOKBOOK by the Junior League of Denver
Submitted By LAWRENCE KELLIE On 03-17-95

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