Cracked Black Venison

1. Season venison steaks with pepper and salt. Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard. Transfer butter to a large skillet and heat over high heat.

2. Saute venison steaks in skillet for about 3 minutes each side, then reduce heat to medium and cook for about 10 minutes each side for rare steaks, 15 minutes each side for medium. Remove from heat and let stand for 2 to 3 minutes before slicing into long strips. Serve immediately.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	11.8833 g
Protein	182.6698 g
Carbohydrates	6.8702 g
Energy	903.9812 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2155 g
Water	712.7581 g
Aspartic acid	0.313 g
Calcium, Ca	1153.2471 mg
Lutein + zeaxanthin	20.884 g
Fiber, total dietary	2.5588 g
Carotene, beta	14.26 g
Niacin	10.9148 mg
Vitamin A, RAE	273.6926 g
Arginine	0.4104 g
Riboflavin	1.4448 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.007 g
Fatty acids, total saturated 20:1	0.0101 g
Glutamic acid	0.6608 g
Sodium, Na	628.5547 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1611 g
Total lipid (fat)	11.8833 g
Manganese, Mn	0.8052 mg
Fructose	0.0106 g
Proline	0.187 g
Fatty acids, total saturated 16:0	1.4843 g
Fatty acids, total saturated 8:0	0.0047 g
Sucrose	0.0009 g
Choline, total	589.8545 mg
Sugars, total	0.0294 g
Serine	0.1644 g
Fatty acids, total saturated 10:0	0.0017 g
Fatty acids, total saturated 18:0	0.6352 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	1.1237 mg
Selenium, Se	152.5457 g
Ash	11.8365 g
Fatty acids, total saturated 18:1 undifferentiated	3.3763 g
Pantothenic acid	0.1685 mg
Phenylalanine	0.1621 g
Copper, Cu	2.5706 mg
Betaine	0.4094 mg
Thiamin	1.2854 mg
Retinol	272.0006 g
Methionine	0.0926 g
Iron, Fe	13.5166 mg
Carbohydrate, by difference	6.8702 g
Phosphorus, P	1752.0717 mg
Folate, total	151.4823 g
Tocopherol, gamma	0.3018 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Lycopene	0.92 g
Alanine	0.1679 g
Cholesterol	453.3344 mg
Valine	0.1744 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.007 g
Fatty acids, total saturated 18:2 undifferentiated	3.4292 g
Glycine	0.2033 g
Carotene, alpha	0.552 g
Glucose (dextrose)	0.011 g
Fatty acids, total saturated 14:0	0.0375 g
Zinc, Zn	9.8174 mg
Isoleucine	0.1317 g
Fatty acids, total saturated 12:0	0.0043 g
Fatty acids, total polyunsaturated	4.7431 g
Fatty acids, total saturated 14:1	0.0007 g
Leucine	0.2512 g
Tocotrienol, alpha	0.0391 mg
Vitamin A, IU	941.8807 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	151.4823 g
Tryptophan	0.0612 g
Phytosterols	4.232 mg
Galactose	0.0069 g
Fatty acids, total polyunsaturated 18:1 c	0.0298 g
Fatty acids, total saturated 6:0	0.0006 g
Tyrosine	0.1341 g
Vitamin B-12	9.0667 g
Vitamin K (phylloquinone)	8.4369 g
Fatty acids, total saturated	2.2238 g
Histidine	0.0859 g
Fatty acids, total monounsaturated	3.5509 g
Threonine	0.122 g
Folate, food	151.4823 g
Cryptoxanthin, beta	1.15 g
Vitamin E (alpha-tocopherol)	4.5811 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	203.5997 mg
Lysine	0.0969 g
Potassium, K	2208.5721 mg
Cystine	0.0603 g
Fluoride, F	1.5732 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
black pepper	2 teaspoons	11.546	2.9417	0.15
venison steak	2	806.9352	0	4.5333