I just bought a couple of (extremely dark) venison sirloins. I've never cooked these before, so does anyone have any tips? I was going to go with the way that I've found works best for beef, which is a couple of minutes on one side on a high heat, then flip over and put into a 500 degree oven for another couple of minutes. Then rest the meat whilst I whip up a little red wine sauce.
Does this sound like a good cooking method of venison? I assume as it isn't very fatty. that it should be cooked fast.