I soak mine in milk then roll in flour with cavenders greek seasoning and fry in the pan on med low heat.Had some last night,pretty good.also like to make my own marinade with a little vinegar,oil,garlic powder and seasoning salt, peperocini peppers cut up and pepper juice,cut up purple onion,brown sugar and cut up garlic cloves,then put meat in big container and fill with water till meat is covered and cover put in refridgerator over night.pretty good for cabobs or barbeque.
Elkshed

I like to use a dry rub.

2 cups sugar
1/4 cup paprika
1/2 cup salt
1 tbl garlic powder
2-3 tbl chili powder
2-3 tbl cyanne pepper
2-3 tbl black pepper
2-3 tbl red peppers (pizza kind)
for a different taste use 2-3 tbl of cajun seasoning instead of garlic powder

mix together rub on meat and vacuun seal over night
cook to your likeing (i prefer medium on the grill) pan fried or broiled will work as well

I just thaw it out in vineger and water..don't like to ruin the taste of the meat with all them herbs and spices..

1. hammer steaks out with tenderizing hammer. like cube steak

2. Sprinkle a generous amount of Montreal Steak Seasoning on the cubed steaks.
3. Have a cast iron skillet heating up with about 1/4 cup of olive oil in iit. Med. high.
4. No flour ..not really necessary .Missouri venison is very mild
5. Sear meat ...cook about 2 minutes ..flip sear the other side. about 3 minutes.
6. Say grace.
Amen
7. Put steaks on plate and enjoy.

It depends on how I plan to fix the venison . My favorites include:
Chachere's Creole Butter(roasts)
Milk(roasts,steaks)
Coca Cola(no kidding)
Pineapple juice
Italian dressing
Tomato juice(fresh squeezed)
Liquid smoke(hickory or mesquite)
Hoisin sauce

I also may or may not incorporate a dry rub .