there is only three ways to cook venison,fry it; fry it ; fry it;!![:-]. just kidding,there are hundreds of ways to cook it.I do love it fried,any time three meals a day.

I save the backstrap and loins for frying and grind the rest into burger.

Take the strap or loin,slice extra thick,season with , lowyers seasoning , garlick powder,b-pepper , cauvanaghs seasoning , a little sprinkle of tenderizer.place between wax paper,pound just a little to flatten,place into zip-lock with two or three tablespoon of zesty Italian dressing,seal and place in fredig. overnight.
Flour lightly,fry until the flour coating is golden brown." Do Not Over Cook" ! the longer you cook it the tougher it gets.