Try putting the seasonimg on the meat. into a zip lock for an hour or so. Hot olive oil in a pan, with or without onions chopped very fine. sear the meat on both sides. Do not over cook.
When the meat is done, remove from pan, add honey, I usually use 1/4 cup or so., but really I measure nothing.
Melt the honey and heat for a minute or two, deglazing the pan. Return the venison, and cook a few minutes on each side.
Can be used for other meats as well. I often cook boneless pork or bear like this. Sometimes I spice with curry powder or 5 spice Chinese, garlic, or my personal favorite ....green tabasco sauce, in the bag for an hour.
I tried the green Tabasco a few years ago in AZ and really like it. I use it everyday on eggs or whatever. Gret flavor without all the heat. A friend sent me up a gallon from the U.S.:eek :eek
If you cook from the beginning with honey, I find the honey burns before the meat is done. Cook the meat then glaze with honey.