Venison

[Catch 22]

I now have access to some prime venison steaks. To start, they will be prepared by grilling after marinating in an acid (lemon, vinegar, wine) based marinade with basic spices (onion, garlic, thyme). Plan B is to pan fry, searing first, then sauteeing(?)in melted butter with some red wine after lightly seasoning with the above mentioned items. I'm thinking pinot noir to go with these cooking methods, but realize there are other ways to go. Suggestions, please.