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4 venison steaks, 1 inch thick
1 tbsp. olive oil
2 cloves garlic, bruised
Freshly ground pepper
1 dozen lg. mushroom caps, sauteed in butter


Tenderize the meat of older animals in a marinade, or soak in cold water for 24 hours. Wipe dry. Heat oil in large heavy skillet. Fry garlic cloves for 4 minutes, then discard them. Sear steaks in hot oil until nicely browned, about 3 minutes per side. Reduce the heat immediately and cook slowly for 5 minutes or until meat is done to please. It should be served rare; over cooking will toughen and spoilt this savory meat. Sprinkle with a small amount of salt and pepper. Garnish with mushroom caps and chives, chopped. Serve with sauce.

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