In a bowl, season both sides of each venison steak with cracked pepper. Add in garlic and brandy and toss to coat. Cover bowl and refrigerate for 1 hour. Meanwhile, in a small bowl, combine 2 tbsp. butter, oregano, and gorgonzola using a fork or small whisk. Roll the mixture into the shape of a log, wrap in plastic, and refrigerate.
When venison has been marinated, drain and reserve the marinade. In a large pan over medium-high heat, heat the remaining butter. Add the venison and cook for 4-5 minutes, turning once until desired wellness.
Place steak on dinner plates, add the reserve marinade into the saucepan, and bring to a slight boil. Pour heated marinade over steaks and then top each steak with a slice of the gorgonzola oregano butter. |
