Preheat oven to 375 degrees.
Slice the venison steak(s) into thin strips and add to a bowl. Season the meat with olive oil, ground cumin, chili powder, garlic powder, oregano and salt.
Heat a large skillet over medium heat. Add the seasoned venison to the skillet and cook until browned, about 5-7 minutes. Add the cilantro and half of the chopped black olives stirring everything together. Remove from heat.
Fill each flour tortilla with equal portions of the venison meat and then top off with 1/2 of the shredded cheese. Roll each tortilla up and set seam side down in a baking dish. Pour the green tomato enchilada sauce over the top and add the remaining cheese and chopped black olives.
Bake the venison enchiladas in the oven for 40-45 minutes or until bubbling hot. Garnish with chopped green onions and serve with a side of sour cream.