In large saucepan, combine all sauce ingredients except butter. Bring to a boil, reduce heat to medium, and simmer until reduced to 3/4 cup, about 40 minutes.

Strain through fine-mesh sieve or cheesecloth and return to pot over low heat. Whisk in butter 1 tsp at a time. Taste and add salt or more honey if necessary. Cover and keep warm.

In large skillet, heat oil over medium-high heat. Season venison with salt and pepper and add to skillet. Cook for 2 minutes, then flip steaks and cook for 2 minutes more, or until desired doneness (140 F on a meat thermometer for medium-rare). Remove meat to cutting board that will catch its juices and let rest for 5 minutes.

Slice against the grain and transfer pieces to serving platter. Add juices from cutting board to sage and red wine sauce and drizzle over meat.