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| 4 8 oz. Venison steaks | 1 ½ cups beef stock |
| 2 tsp liquid barbeque smoke | 1 cup sour cream |
| 12 unpeeled garlic cloves | ½ cup white wine |
| 1 chopped red bell pepper | 1 tsp salt, ½ tsp pepper |
| 4 julienned green onions | 4 Tbls oil |
Heat large iron skillet with oil. While oil is heating, rub ½ teaspoon liquid barbeque smoke on each side of venison steak, season with salt and pepper. Place steaks and garlic cloves in skillet and saute about 4 minutes on each side over medium high heat, keeping underdone. When steaks are done remove, but keep warm and continue cooking garlic 'til it is golden brown. Place garlic in a small tray of tin foil and place in pre-heated 350 degree oven for fifteen minutes, remove when roasted. Place bell peppers and green onions in skillet, saute about four minutes 'til tender, add beef stock and white wine, lower heat to medium low and simmer for five minutes, blend in sour cream, heat throughout. Remove garlic from oven, break the cloves open and spread three garlic cloves over each steak. Pour sauce over and serve. Serves 4.