6 1�-inch-thick venison steaks cut from haunch
3 tbs. peppercorns
? stick butter
1� tbs. finely chopped shallots
Put peppercorns on chopping block or cutting board. Using heel of heavy pot or round stone, crack corns. Do not grind. Distribute peppercorns on both sides of steaks and press in with palm of your hand. Heat 12-inch cast-iron skillet and put in 1 tbs. butter. Let butter brown and begin to smoke over high heat. Put in steaks. Brown three minutes to a side. Remove steaks, wipe out pan and put in remaining butter over medium high heat. When butter is brown, add shallots and remove from fire. Stir briskly and pour shallot-butter sauce over steaks. Serves six.
If steaks are frozen, do not thaw completely before cooking; too much juice will run. One of the important principles of game cooking is preservation of all juices. Do not presalt steaks. Salt draws juice from the meat. Let your guests salt their own venison at table.