Venison Steaks w/ Mushrooms

4 deer steaks (6 ounces-200 g)
1 tablespoon of green pickled peppercorn drained
2 tablespoon of softened butter
1 tablespoon of oil
1 tablespoon of butter
1 clove of garlic, finely chopped
1/2 pound fresh mushrooms or wild mushrooms such as chanterelle or cepe
1/4 cup dry red wine

1. Heat oven to warm. Crush or chop green peppercorns and mix with softened butter. Put aside.

2. Heat leftover butter and oil and sauté deer steaks on each side until medium rare. Set aside in warm oven. By the time you will proceed with the recipe, cooking should become medium.

3. Sauté mushrooms in skillet until lightly golden. Add garlic and cook for 30 seconds. Set aside in oven.

4. Pour wine in skillet and reduce volume by half. Place deer steak in warm plates, pour cooking juice on top of it, place a spoonful of green peppercorn butter and garnish with mushrooms. Serve immediately.

From Deer Hunting in Quebec, by Micheline Mongrain-Dontigny.