Venison has a wild taste that most people like a lot, but I don’t. With this method of cooking it, the wild taste adds to the dish.
Shake sliced venison slices in a paper sack with flour that has had salt and pepper added. Add a little oil to a heavy pan and brown venison. Take venison out of pan, put aside. Slice two large onions. Add as much butter to the pan as you think your waistline will allow, up to a whole cube. Venison is very lean, the butter will add fat. Remember, the burn point of butter is low although the oil left in the pan will help. Brown onions for about five minutes. Add the venison back to the pan, put it in the oven at 300 degrees for two hours, or until the venison is very tender.