Mix together all the dry ingredients. Score the venison in a diamond pattern, then rub the dry mix into both sides of the meat. Place the venison in a stainless steel or other oven-proof skillet and brown on each side. Meanwhile have the oven heated to 475° and once the venison is browned, put the skillet in the oven for about 5 minutes. Remove from the heat and let rest for several minutes before cutting. Check temperature for desired doneness, an internal temperature of about 140° is medium. Slice into thin strips. Serve with a dressing made from light ranch dressing, stirred together with dill weed, snipped fresh parsley if available, fresh lemon juice and Dijon mustard.