I like to butterfly my backstraps off a deer..nice medallions.
season steaks with seasonings of your choice (i like garlic powder, montreal steak seasoning)
get a stainless pan with 1 tbspn olive oil and 1/2 tbspn unsalted butter smokin hot...
sear the meat for about 1 min per side and remove
the pan will be burnt from the high heat, but thats where the flavor lies...
add chopped onions and garlic and then de-glaze the pan with a few shots of beer.
reduce the liquid a tad, then pour over venison
serve with side of grey poupan mustard..
delicious, just had that for dinner!