1quart (4 cups)buttermilk(Save 1 Tablespoon for batter)
½cupcanola or vegetable oil
Begin by giving the deer meat a good rinse, then pat it dry.
With a butcher knife, trim off any fat or connective tissue from your steaks, as preferred. Using a tenderizing meat mallet, tenderize the steaks to ¼ inch thickness. Be careful not to tear the meat!
Soak deer steaks in a container of buttermilk and place in the refrigerator overnight. If you're short on time, 2 hours should do the trick.
Mix flour, salt, pepper, paprika, seasoned salt, and cayenne pepper together in a medium bowl or small pan. Drizzle about 1 Tablespoon of buttermilk into the flour mixture while stirring, until tiny clumps start to form.
Take steaks out of buttermilk one by one and liberally coat both sides in the flour mixture. Place on an empty plate until ready to fry.
Heat canola or vegetable oil in a skillet over Medium heat. Add olive oil (for flavor) and butter. When butter has melted, you're ready to fry!
Cook 2-3 steaks at a time, 2 to 3 minutes on the first side, until blood starts to surface. Flip over and cook for 1-2 minutes until golden brown and internal temperature reaches 165°F. Remove to a paper towel lined plate and keep warm. Repeat until all meat is cooked.