Sauteing is a good cooking method for Chops, Fillets, Medallions, Noisettes, etc. up to 1 inch thick.
Heat a pan and put about one tablespoon of oil in the pan. Use an oil which will not break down under high heat, such as canola oil. The oil should be very hot, but do not allow the oil to burn. When the oil is hot, add the venison and cook until it is nicely browned on all sides. Add only a few pieces at a time to avoid excessive cooling of the pan when the meat is added. Unlike tough cuts, which must be braised, these tender cuts of venison will be at their best when cooked to an internal temperature of about 125°F - 130°F (medium rare). The only exception to this is our ground venison. Remember that thick pieces of meat will continue to cook in the center after you remove them from the heat because of residual heat in the outer portions of the meat. Sautéed cuts are usually served with an appropriate sauce.