Instructions: Preparing the Venison:
Pat the venison steaks dry, if necessary. Coat each side evenly with a good amount of pepper and a good pinch of salt. Then take a meat pounder or heavy pan and flatten the steaks to a thickness of 3/4 inch, thus embedding the crust of pepper and salt.

Cooking the Venison - 5 minutes: Set a heavy 10-inch skillet over high heat, film the pan with oil, and when beginning to smoke add the steaks, a few at a time so as not to crowd the pan. Sear for 2 to 3 minutes on one side, until brown and crusty. Turn the steaks over and sear for another 2 minutes. Press the meat with your finger: they should feel rare - between squashy and firm. Remove from the pan, repeat with remaining steaks, and keep in a warm place.

Making the Sauce: Pour the excess oil from the pan and place back on the heat. Add the minced shallots and saute, stirring with a wooden spatula to bring up the drippings. Add the wine, chicken stock, drained soaked cherries, and chopped parsley; boil until the liquid has reduced by half. Add the butter and any juices that have exuded from the venison. Let boil to thicken and blend flavors. Place the steaks back in the pan and, basting them with sauce, simmer slowly for 1 minute or so to reheat the meat and bring it up to medium-rare - but not to overcook it.

Serving Pepper-Seared Venison Steaks: Arrange the steaks on a plate and spoon the sauce over them. Serve immediately.

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