Pan-Seared Venison in Spicy Marinade

    2 pounds of venison chops
    1/2 cup red wine
    1/4 cup olive oil
    4 garlic cloves, minced
    1 teaspoon black peppercorns
    1/2 teaspoon cumin seeds
    1/4 teaspoon allspice
    2 bay leaves
    1 teaspoon salt

1.  In a bowl or sealable plastic bag, combine wine, oil, garlic, peppercorns, cumin, allspice and bay leaves. Add venison and marinate for 4-6 hours, periodically rotating meat so all sides are exposed to the marinade.

2.  Preheat oven to 450 degrees Fahrenheit.

3.  Pat chops dry and season with 1 teaspoon of salt.  Heat a skillet over medium-high heat and add chops, searing 2-3 minutes on each side.

4.  Move the chops into the oven and cook 4-8 minutes (depending on thickness of the meat) until meat is rare to medium-rare and a thermometer registers 125-130 degrees. Venison cooked beyond medium-rare is likely to be tough.