Gentle cooking—and lots of butter—is sometimes the best approach for treasured backstrap and tenderloin medallions.

Place one at a time between sheets of wax paper and gently pound until ¼ inch thick:

Season to taste with:

Melt in a large heavy skillet over medium heat:

Add the medallions, in batches, and cook until browned, 1 to 2 minutes per side. Transfer the meat to a platter. Add to the skillet:

Warm the sauce for about 1 minute, then stir in any accumulated juices from the venison. Pour over the medallions and serve with: