Cooking Venison Medallions

Venison medallions are the answer to the "what will we have for supper tonight?" question. They are cooked in minutes, tender and juicy and only need a selection of simply cooked fresh vegetables or an interesting salad to complete the meal.
Season the medallions with salt and pepper. Heat a heavy frying pan over a medium heat. Add the olive oil, wait until it heats up then add the medallions. They should instantly sizzle. Cook over a steady heat for 2-3 minutes. Do not move them. Turn over and cook on the second side and cook for a further 2-3 minutes.
The venison should be pink and in no way over cooked. Remove to a warm plate and leave to rest for 5 minutes before serving.
Delicious with mashed or boiled potatoes and a pile of buttered mange tout.