1. Whisk together wine, garlic, pepper, olive oil, shallot, thyme and juniper berries for marinade. (Do not include salt!) Place chops and marinade together in large dish, making sure to coat meat thoroughly on all sides. Refrigerate a minimum of 2 hours or up to 12 hours, turning meat several times.
2. Preheat grill to ensure that chops will be nicely seared. (The best fire for cooking is natural charcoal, but gas will do.)
3. Wipe excess marinade off chops before placing chops on grill to avoid flare-ups from olive oil (and chipped teeth from juniper berries!). Turn over only once on grill to help get nice grill marks.
4. When you've reached your favorite doneness for venison (preferably no more than medium), pull chops from grill. Let rest to set juices (5-8 minutes). Sprinkle with sea salt.