My favorite venison recipe is one thats been passed down thru generations by a bunch of hillbillys (Kentucks) from my family.

Take a backstrap and butterfly your pieces roughly 1" thick.
Put all pieces in a bowl , fill bowl with milk to cover all pieces , cover and place in frig overnight.
When ready to cook , take pieces from bowl and pat dry on paper towel.
Beat a couple eggs in a bowl , then dip pieces in egg , then cover them with bread crumbs and set on plate.
When you have all pieces covered in bread crumbs melt butter in cast iron skillet.
Place pieces in skillet for roughly 2 minutes per side or check bottom and turn when golden brown.
After turning sprinkle with salt & pepper (or favorite seasoning) and cook until other side is golden brown , remove from pan and transfer to awaiting mouths. This recipe seldom makes it to a dinner platter as my family is usually waiting by the stove with forks in hand.