Campside Venison Fillet Steaks

• 4 venison steak or 4 filet mignon steaks, 1 1/2-inches thick
• 3 tablespoons kosher salt
• 3 tablespoons black peppercorns, freshly milled
• 1 1/2 cups beef suet, ground
• 4 teaspoons butter

1. Set up your cooking station so that the skillet is approximately 8-12 inches above the hot coals of a campfire.
2. Season both sides of the steaks in advance with the salt and pepper, rubbing seasoning into the edges of the steaks as well.
3. When the skillet is very hot, toss in the ground up beef suet and when it melts and just begins to smoke, lay in all 4 steaks.
4. DON'T move the steaks around, but after about 4-5 minutes, turn them, (with grabbers, not a fork -- if you penetrate them with a fork, you'll lose moisture!), and allow them to fry for another 4 minutes on the second side.
5. Remove the skillet from the heat and drain all the grease but leave the steaks in the skillet. Top each with 1 teaspoon of butter and cover the skillet right away with a lid. Allow the steaks to sit in the covered skillet for 10 more minutes and then serve.

filet, kosher salt, black peppercorns, beef suet, butter

Taken from www.food.com/recipe/campside-venison-fillet-steaks-190157 (may not work)