Trim, cut, and tenderize venison. I run mine through and meat tenderizer/cuber. You can do it with a meat tenderizer mallet.

Soak meat in buttermilk overnight.

Mix together flour and seasonings. You can season your flour however you’d like. I listed that seasonings I add to mine.

Remove venison from buttermilk and coat in flour mixture one at a time. Lay them out on a baking sheet. Put them back in the refrigerator for 15-20 minutes to let the batter set.

Heat oil in a heavy skillet for frying. Once hot, add steaks to oil working in batches of 2-3 at a time. Cook on each side till golden brown. Set aside on paper towel to absorb the oil.

Serve with country gravy and enjoy!