Here's the way we eat about all of our deer meat except the sausage and burger. venison loin chops or round steak butter (at least 1/3 stick) blackening spice 3 T. paprika 1 T. garlic powder 1 T. onion powder 1 T. cumin 1 T. thyme 1 T. black pepper 1 t. cayenne pepper OUTDOORS on a propane burner (full blast), heat a heavy cast iron skillet or griddle until the cooking surface turns gray. Melt butter on a platter, and dredge steaks or chops in it. Shake seasoning on one side of a few chops (don't do too many at once) and put in the skillet. Give them about a minute, then shake seasoning on the other side and turn. Give them another minute, and return to the platter. Continue until all have been blackened. Rest for a half hour in a preheated 180 degree oven. Serve with bread to sop the pan juices. This is as good as venison gets. CAUTION: This gives off a lot of smoke. Don't do it in the house.