Yes, steam lightly as journeyman said. I also don't use the fat end, too tough.

I have a stir fry one that is really good too. Not quite as good, but really easy to cook in a hurry, and only takes one pan, a wok. I'll find it and post.

Here's another in the mean time.

High-Country Buttermilk Venison

4 backstrap or sirloin tip steaks (aged)
1 cup butter milk
olive oil
flour (will salt and lots of pepper)

Cut the steaks into one-inch cubes, then pound each with a meat hammer to a half inch. Place meat in a bowl, cover with buttermil, and allow meat to soak for at leasttwo hours, over night is better. Then dredge the peices of venison in flour and pan fry. I added to this recipe a trick that my wife uses with chicken; pull the steak out of the frying pan as soon as the batter is seared. Re-dredge through flour and fry for about 30 seconds on each side.
Serve with whatever you like, and you can make an easy gravy out of the oil/drippings by adding corn starch and milk...
I cooked this one outside this year after a few days of hunting/camping and it was really good, but what isn't when you're cold and hungry!