Neither. Griddle them. This'll sear the outsides and keep the middle nice and pink. Make sure you leave the meat to come to room temperature before cooking - do not cook straight from the fridge. Lastly, I presume you're using farmed venison, if not, they may be tough.
stick them in a George formby grill till cooked medium, serve with mustard and a nice beef stock mash spuds with aniseed and bobs yer uncle. P.S and if my wife ever finds out where veal comes from she will murder me .