A delightful recipe featuring tender venison steaks paired with a creamy and flavorful green peppercorn sauce.
Mix the minced garlic and olive oil in a bowl.
Ensure the garlic is finely minced to evenly distribute its flavor.
Coat the venison steaks with the marinade and refrigerate overnight.
Place the steaks in a sealed container or zip-top bag for even marination.
Season the steaks with salt and black pepper.
Season just before cooking to prevent drawing out moisture.
Grill or broil the steaks for 5-6 minutes per side for medium-rare.
Use a meat thermometer to ensure the internal temperature reaches 130°F for medium-rare.
Melt the butter in a saucepan over medium heat.
Avoid high heat to prevent the butter from burning.
Sauté the red onion until tender.
Stir frequently to avoid browning the onion.
Add the red wine and reduce by half.
Scrape the bottom of the pan to incorporate any caramelized bits.
Stir in the mustard, green peppercorns, and heavy cream. Cook until slightly thickened.
Do not boil the sauce to maintain its creamy texture.
Serve the steaks drizzled with the sauce.
Garnish with fresh herbs like parsley for added color and flavor.
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