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1
Flatten each steak to a 3/4-inch thickness between 2 pieces of plastic wrap.
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2
In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush the peppercorns and the allspice berries coarse with the bottom of a heavy skillet.
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3
Press the peppercorn mixture into both sides of the steaks and chill the steaks, covered with plastic wrap, for at least 2 hours or overnight.
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4
In each of 2 heavy skillets heat 1/2 tablespoon of the butter and 1 1/2 tablespoons of the oil over moderately high heat until the foam subsides and in the fat saute the steaks, seasoned with salt, for 3 to 4 minutes on each side, or until they are just springy to the touch for rare meat.
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5
Transfer the steaks with a slotted spatula to a platter and keep them warm, covered loosely.
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6
Pour off the fat remaining in the skillets, to each skillet add 1 tablespoon of the remaining butter and half the minced white scallion, and cook the scallion over moderate heat, stirring, until it is softened.
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7
Deglaze each skillet with 1/2 cup of the wine, scrapping up any brown bits clinging to the skillet, and pour the wine mixture form one skillet into the other.
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8
Boil the wine mixture until it is reduced to a glaze, remove the skillet from the heat, and whisk in the remaining 8 tablespoons butter, 1 tablespoon at a time, adding each new piece just before the previous one has melted completely.
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9
Whisk in the scallion green and salt and black pepper to taste.
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10
Divide the red-cabbage confit among 8 dinner plates, arrange a venison steak over each serving, and spoon some of the sauce over each steak.
