Seared venison medallions with sage butter

• 600 g venison fillet, cut into 8 medallions
• 1 tablespoon chopped thyme
• salt and freshly ground

Sprinkle the medallions with the thyme and season with pepper and a little salt, if you wish (the bacon will be salty). Wrap each medallion in 2 rashers of bacon. Heat the butter in a heavy pan, add the sage leaves and the venison and fry slowly, turning the medallions once, until the bacon is crisp. Use 2 pans or fry in batches and keep warm if necessary. Serve the venison with the pan