Section of venison tenderloin (elk, antelope or beef can be substituted.)
Butter
Black Pepper
Jack Daniels (or other premium whisky)

Method:

Coat tenderloin liberally with freshly and coarsely ground black pepper.

Place butter in pre-heated black iron skillet (medium high).

Place seasoned venison tenderloin in skillet and cook until rare/medium rare, turning once. Handling more toughens the meat.

When cooked to appropriate rareness, take tenderloin out to 'rest' and de-glaze the skillet with about 2 ounces of Jack Daniels to make sauce.

Slice tenderloin into quarter-inch slices.

Pour sauce over sliced tenderloin.

Salt to taste.