If you have ever had venison and thought it wasn't something you might wish to eat again...stay tuned! The recipe we are about to share is something my mother shared with me. I guess it was passed to her from either her own mom (my gramma) or her grandmother (my great gramma -yes, I'm spelling gramma wrong -_-. haha!)
So, you have some venison. To make slicing it easier, it should be par-frozen. Not totally thawed, not rock solid.
We are not out to make jerky, so we will be slicing it across the grain. (like pork chops) Slices should be cut at slightly less than 1cm thick. For us in the non-metric world, aim for about 1/4." I find that a large kitchen knife works very well for this. Be sure your knife is sharp! Vension can be a royal PITA to cut with a dull knife -frozen or not.
As I slice off my fingers... er.. bits of vension, I lay them in a bowl and dust them with my favorite seasoning salt. *just a light dusting of salt... we are still not tryin to make jerky!
Do you like bacon? We sure do. Did you know that the grease left over after you are done cooking your bacon can be saved? Yep! We pour it into a quart jar and save it in the fridge once it's cooled off. That white jar-of-goo is all rendered bacon fat. MMM mmmm mmmm. I took a butter knife and globbed out about a half cup or so of the stuff into a cast iron fry pan. Yes, a half cup. Did I mention that it's all bacon flavored?? I mean, come on ! BACON--sorry.... back to work....
As the grease melts, spoon in some minced garlic. You can also add fresh chopped or sliced onions too. Mmmmm fried onions with venison... sorry, getting distracted. It is perfectly OK to let the garlic or onions "burn" or caramelize in the hot oil/grease. This actually lends a lot of flavor to the meat as it cooks.
On our range, I set the electric burner to about 4, sometimes a smidge under. As the grease/oil comes up to temp start laying the sliced venison into the pan, covering the whole pan in one layer. Now sprinkle a very light dusting of black pepper over the meat in the pan. Ever so sparingly -unless you really like pepper. In that case, have at it! The grease/oil will cool as you lay the meat down into it -that's just fine. *Don't be tempted to raise the temp on the burner -just pop the lid on the pan and give the whole shebang about 2 minutes to come back up to temp. 
So, 2 minutes to let the pan heat up, and another 4 minutes or so to cook on the first side. Lid off, flip each slice once, and set the lid back on. Give it about 2 or 3 minutes more and they should be done! I lay out the cooked goodies on a plate with a paper towel to soak up the grease/oil.
Serve with your favorite vegetables, and there ya go. Dinner!
The dish looks very tasty. I never eat venison, and your post made me have to try. Greetings.
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