3 pounds venison top round
Salt and freshly ground black pepper
2 tablespoons vegetable oil, as needed
Large oven-proof skillet (I uses a cast iron skillet)
Preheat the oven to 350 degrees F.
Rub the venison with salt and pepper. Heat the oil in an oven-proof large skillet over high heat. Sear the venison on all sides until golden brown. Transfer the venison to the oven and roast for 30 to 40 minutes, until the internal temperature of 125 to 130 degrees F. Remove from the oven and let rest, about 10 to 15 minutes. Cut the venison into thin slices.
This goes great with onion rings and cold beer