* 2 Venison (Deer) medallions - about 140 g each
* 2 Bay leaves
* 2 tablespoons of Butter
* Salt and Freshly ground black pepper

===Method===
* Stamp the medallions with a Meat tenderiser if you have one.
* Pat the medallions dry, dress with a pinch of Salt and freshly Ground black Pepper, add a knob of Butter and a Bay leaf and then Vacuum seal.
* Cook in a Sous vide bath at 56.5°C (''133.7°F'') for 3 hours
* Remove from the vacuum pouch, reserving the juices to add to the gravy. I used them to make a mushroom sauce.
* Sear in a hot pan to finish, ideally with a Blowtorch.
* Serve immediately. (Unlike conventionally cooked Meat, I've never found a benefit to Resting meat cooked Sous vide)

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