Preheat oven to 180 (350 fahrenheit).
Remove venison from the fridge approx 1-2 hrs before cooking.
Blanche the peeled shallots in boiling salted water for 5 minutes and drain.
Roll the shallots gently in the brown sugar, season lightly with salt and pepper and sauté in a bit of butter until they are golden brown and soft to the centre.
Meanwhile in a medium saucepan reduce the wine over medium heat until 3/4’s reduced, add the veal stock and reduce again by half.
Season the venison steaks with a little salt and pepper on the top and bottom (on the end grain).
Sear the steaks in a little butter and oil in a hot pan (approx 2 minutes per side).
Place the seared steaks on a lightly oiled oven pan and cook in the oven for approx 6-7 minutes (the steaks will be rare to medium-rare when served, which is the best way to have such a lean cut).
Remove from the oven and allow the steaks to rest approx 10 minutes.
Serve on a bed of mash potato, with some wilted spinach to the side, a couple of shallots next to the steak and finish by pouring the red wine jus over the steak and shallots.