I did my venison chops in two primary ways. Both of them involve a chop quickly seared in a screaming-hot cast iron skillet, then finished with a pan sauce. The first one was a blueberry/white wine cream sauce.
The second way I did my chops was with a juniper berry/red wine sauce.
I crushed the berries beforehand to let out a little more of the flavor. Juniper berries aren't like blueberries, they are dried and quite hard. Crushing them with the side of a knife or a mortar and pestle is key.
Don't shy away from venison. If you eat other kinds of red meat, the taste won't be that much of a shock to you. If you'd like me to make it for you, you can woo me with Monica's Gourmet Cookies.