I start with nice cuts of venison and rub them down with Garam Marsala and let them set for a half hour or so.

Then take a large seasoned iron skillet and sprinkle salt, heat the iron till the heat juuust makes the salt loose it's white look and start to go clear-amber, then lay the meat down to sear it on the hot salted iron. The salt is more of a temperature indicator than anything, we're going for really danm hot without screwing up the coating of the seasoned iron skillet.
Once the meat is seared it leaves the pan and sits aside on a plate while a half to two thirds a bottle of port is reduced in that same pan down to a nice syrup. It's good to mind the reduction while it's coming down so's not to burn the pan. Once it's near done it goes pretty quickly.

The seasoned, seared meat goes back into the skillet, simmering in the port reduction till the exposed side starts to bleed. It'll take but a few minutes per side.
The meat will be tender and tasty.
You can substiture the port with balsamic vinegar.

I'll usually serve this with chantrelles and shallots in cream and butter alongside small potatos roasted in herbs and butter and oil.

In a different saucing pan reduce the remaining port (or balsamic) and add raspberries and spoon over fresh vanilla ice cream with a mint leaf or two as garnish for dessert. The mint leaves will give the impression of having had something green with the meal.

--Tinker