In a small mixing bowl, combine herbs and garlic. Place venison steaks in a large baking pan and coat with red wine. Rub herb and garlic mixture into steaks. Set aside and marinate 2 hours at room temperature. Reserve marinade for later use. NOTE: Steaks must be cooked immediately upon completion of marinating because they will spoil if refrigerated prior to cooking. Preheat oven to 350°F. In a cast iron skillet, heat oil over medium-high heat. Season steaks with salt and pepper. Sauté steaks, a few at a time, until golden brown on all sides. Return steaks to skillet and place in oven until internal temperature reaches 130°F for medium. Remove and keep warm. Pour off all but 1 tablespoon of drippings from skillet. Place skillet over medium-high heat. Whisk in flour stirring constantly until light brown roux is achieved. (See roux recipes.) Pour in reserved marinade and stock. Bring mixture to a rolling boil, stirring constantly until thickened and reduced to sauce-like consistency. Season with salt and pepper. Place an equal portion of game sauce in center of a 10-inch dinner plate and top with a venison steak. If desired, garnish with a mixture of fall vegetables such as melon-balled yams, carrots, beets or potatoes.