Echo Lake Elk Steaks with Green Peppercorn Sauce

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

Green Peppercorn Sauce
4 tb Unsalted Butter
1/4 c Whole Green Peppercorns
Salt & Pepper To Taste
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.

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