1 hour before you plan to cook your venison medallions, remove them from the refrigerator and allow to come up to room temperature. This will help the inside of the venison steaks to cook more evenly.

In a small bowl, combine flour, italian seasoning, and salt. Pat venison pieces dry and coat with flour mixture.

In a cast iron skillet, melt half the butter over medium heat. Add in venison medallions and brown on all sides, about 3-4 minutes per side. Remove to a side plate when the internal temperature is between 130-135 degrees F and allow to rest for 15 minutes.

Add remaining butter to the skillet, along with onions. Saute until soft, about 15 minutes. Deglaze with balsamic vinegar and reduce for 1-2 minutes.

Serve venison medallions topped with onion and balsamic mixture.