Season the venison

• Coat the venison medallions with olive oil, salt, pepper, garlic powder, Worcestershire sauce and spicy brown mustard.
• Let them sit while the skillet heats.

Sear the venison

• Oil the skillet over medium-high heat.
• Add the venison medallions and sear for 3 to 4 minutes.
• Turn them and cook for another 3 to 4 minutes.
• Remove and set aside.

Cook the green beans

• Add the green beans to the same skillet and cook until tender-crisp, moving them to the side of the pan.

Deglaze and warm the beans

• Deglaze the pan with water and add olive oil.
• Stir in the rinsed beans and season with SPG.
• Warm on one side, then stir and brown the opposite side.

Serve

• Plate the venison with the green beans and beans, and enjoy.