Quick, easy, delicious... grandma's recipe, mostly 
I prefer steak cuts but you can use back straps, chunks of hind quarter, about any cuts honestly. Assume about one pound or as much as you like to serve the number of people you may have. If cooking for just yourself, I would make one 1/2 pound and save the rest for the next day. I don't care for warmed up venison, I would eat it cold before reheating.
Cut the meat into small chunks or strips, I usually do about one inch long by half inch wide but keep them about that size and not too think.
Trim ALL of the fat, silver, any connective tissue you can remove, cut it out, trim tight. This takes longer than all the cook time but prep is vital to good flavor and texture.
Lay the meat out flat and group together so that you can move your seasoning grinders or sprinkle over them evenly and limit waste.
Salt, sea salt preferred and be sure to get every piece.
Black pepper (grinder works great, just spread evenly over all pieces).
Onion powder, don't over do it
Garlic powder, don't over do it
Leave the meat to sit for 20 minutes or so and allow the seasoning to work.
In a small bowl, place about 1/2 cup of flour, you can add more later if necessary
Roll the chunks, about five or six at a time in the flour and place on a plate or your cutting board
Black iron skillet preferred but any large skillet which will allow all the pieces to lay in contact with the skillet.
Heat your skillet to a medium/low. I have propane so I go to about a level 4 on the dial.
Butter... 1/2 stick drop in a few slices and move them around to coat the skillet as it's heating. When the butter starts to bubble or turn brown, place the meat in the skillet.
You can give another quick coat of salt and pepper if you like, I usually do once they're laid in.
Move the pieces around and flip them after about 1 1/2 minutes to 2 minutes. I often wait to see blood come up to the surface of the upper side of the pieces, then flip them all.
After another two minutes, watch for the blood to clear. Turn your heat down to the lowest setting, TASTE a piece. If done, remove them from the skillet immediately. If not quite done, turn OFF the heat and let them lay maybe another 30 seconds to one minute and remove from the skillet.
They should be very tender, well flavored and have just a hint of crispy edges and if you did it right, they'll melt in your mouth!
A little red wine on the side, mashed garlic potatoes, and a green veggie and you are set.
My grandmother used McCormick's Season All and that's awesome as well here.
I prefer steak cuts but you can use back straps, chunks of hind quarter, about any cuts honestly. Assume about one pound or as much as you like to serve the number of people you may have. If cooking for just yourself, I would make one 1/2 pound and save the rest for the next day. I don't care for warmed up venison, I would eat it cold before reheating.
Cut the meat into small chunks or strips, I usually do about one inch long by half inch wide but keep them about that size and not too think.
Trim ALL of the fat, silver, any connective tissue you can remove, cut it out, trim tight. This takes longer than all the cook time but prep is vital to good flavor and texture.
Lay the meat out flat and group together so that you can move your seasoning grinders or sprinkle over them evenly and limit waste.
Salt, sea salt preferred and be sure to get every piece.
Black pepper (grinder works great, just spread evenly over all pieces).
Onion powder, don't over do it
Garlic powder, don't over do it
Leave the meat to sit for 20 minutes or so and allow the seasoning to work.
In a small bowl, place about 1/2 cup of flour, you can add more later if necessary
Roll the chunks, about five or six at a time in the flour and place on a plate or your cutting board
Black iron skillet preferred but any large skillet which will allow all the pieces to lay in contact with the skillet.
Heat your skillet to a medium/low. I have propane so I go to about a level 4 on the dial.
Butter... 1/2 stick drop in a few slices and move them around to coat the skillet as it's heating. When the butter starts to bubble or turn brown, place the meat in the skillet.
You can give another quick coat of salt and pepper if you like, I usually do once they're laid in.
Move the pieces around and flip them after about 1 1/2 minutes to 2 minutes. I often wait to see blood come up to the surface of the upper side of the pieces, then flip them all.
After another two minutes, watch for the blood to clear. Turn your heat down to the lowest setting, TASTE a piece. If done, remove them from the skillet immediately. If not quite done, turn OFF the heat and let them lay maybe another 30 seconds to one minute and remove from the skillet.
They should be very tender, well flavored and have just a hint of crispy edges and if you did it right, they'll melt in your mouth!
A little red wine on the side, mashed garlic potatoes, and a green veggie and you are set.
My grandmother used McCormick's Season All and that's awesome as well here.
