Venison With Blueberry Sauce

Make the sauce first. The blueberry sauce can be done ahead and held warm or reheated gently later, which makes the venison much easier to time.
Reduce until spoon-coating. Simmer the juices until the sauce coats the back of a spoon, then strain it for a smoother finish. Simmer the cherries in the strained sauce until they soften. If the sauce tightens up later, loosen it with a little water.
Season the sauce last. Add the vinegar a little at a time, and add the salt at the end so the sauce stays balanced and does not tip too sweet or too sharp.
Dry brine overnight. Rub the venison with the spice mix, then refrigerate it uncovered on a rack overnight, if you can. That airflow helps the surface dry out so the steaks brown faster and form a better crust.
Use a heavy pan. Sear the venison in a hot cast-iron or other heavy skillet over medium-high heat, rotating often so the spice rub browns without burning. The post specifically favors a pan over a grill for this recipe because open flame can scorch the rub.
Cook only to medium-rare. Pull the venison at rare to medium-rare, rest it about 10 minutes, then slice across the grain and season with kosher salt before serving.
Store the sauce separately. The blueberry sauce keeps tightly covered in the refrigerator for about 1 week and reheats best over low heat or on a microwave warm setting. The dry-brine spice mix also keeps in an airtight container for up to 6 months.