Pan-Fried Venison Chops - cooking recipe

Ingredients

venison chops (two per serving), trimmed of all fat
salt
coarse ground black pepper
garlic cloves
butter

Preparation

Melt butter in iron skillet.
Get it hot enough to almost smoke.
Crush garlic cloves and rub a little into one side of chop. Salt and pepper same side.
Place in skillet, seasoned side down. Now season the \"up\" side while the first side browns.
Venison is tough and dry if overdone, so serve chops medium rare.
When blood oozes to the surface of the meat, it's time to turn.
Wait for blood to surface again, then they're ready.
Serve hot from skillet with rice or potatoes and broccoli or other green vegetable.