Elk Medallions with Mushrooms and Onions

Sautéed  Elk Loin Medallions with Onions and Mushrooms

4 loin medallions 3/4'' thick
1 package fresh button mushrooms (also good with portabellas)
1 large sweet onion
2 tablespoons olive oil
lemon pepper to taste

In a large non stick fry pan add olive oil, peel onion and slice into thin rings
and cover the bottom of the pan. Slice mushrooms in half and place on top of onions.
Place medallions on top of mushrooms and season with lemon pepper to taste.
Cover pan and cook on medium heat until onions are caramelized and mushrooms are tender.
The secret to this recipe is to not let the venison touch the bottom of the pan.
Place medallions on plate and serve with onions and mushrooms. Serves 2.