Nut/berry encrusted venison back straps.

Finely chop up a bag of nut/berry mix (pecans, pastachios, pin nuts, sunflower, cashews, dried blueberries, cranberries and cherries.)

Coat the meat and seal both sides in a very hot electric skillet in some olive oil. Sprinkle with seasonings of choice. Place strips of bacon on the sealed chops, and simmer adding water the entire time for about an hour and a half. Delicious!