Pan Seared Venison Medallions
800gm Venison leg - sliced into 1cm thick medallions following the grain of the meat
Heat a large frying pan with 1 tablespoon of olive oil until very hot. Sear medallions for 1½ minutes only on each side, or until medium rare, do not overcook. Allow medallions to sit for a few minutes - cover with foil to keep warm. Serve on a bed of mashed sweet potato with seasonal steamed vegetables or tossed salad.