Sauté the shallots in butter with the garlic, rosemary, and peppercorns (along with any venison scraps) over medium heat until the shallots have softened but haven't begun to caramelize, about 4-5 minutes.

Add the red wine and reduce until the liquid has almost entirely evaporated. Add the stock then reduce until thick and saucy, about 20 minutes. Hold off on adding the chocolate until closer to the end.

While it's reducing, cook the steaks.

Let the steaks rest on the counter until they've reached room temperature.

Lightly season steaks, if desired. Heat oil in a medium-high skillet. Once warm, add the steaks and cook to rare, medium-rare (depending on the thickness, could be 1-2 minutes per side or 3-4 minutes).

After flipping the steak, add the butter. Spoon melted butter onto the steaks to baste them. It'll brown along with the steak, helping lock in moisture and adding a nice nutty flavor.

Transfer the steaks to a plate to let rest a minute or two before cutting.

Meanwhile, whisk the chocolate into the still warm sauce, making sure to avoid boiling. Strain the sauce before serving it alongside or on top of the steaks.