I am a meat hunter. No apologies about that. Deer are food. Regulations require me to not shoot a buck deer unless it has 4 or more points on one side. Last year that meant that I took a really big buck who was in full rut, but quite large.
So, understand, this is not some piece of beef castrated when a few months old, and slaughtered before it hit a year old. This is a fully mature wild animal, and not the most tender cuts. This is round steak. I cut slices of it about a third of an inch thick, and includes multiple muscle groups and connective tissues. Using a meat hammer I pound it out to damn near the size of a dinner plate.
I make a mixture of flour, pepper, and salt. The meat is dredged in that, then dipped in egg wash ( 3 to 2 eggs to whole milk ) and then dredged into the spiced flour again. After that it is fried in olive oil, over medium heat, until blood starts to show on the uncooked side.
Flip it over and fry it for the same amount of time that you gave the first side, then put it into a pre heated oven at 350 degrees for 15 minutes to finish.
Understand, for a family my size, that I am doing a lot of these. I have two pans going, my kids and wife love this stuff, and they are going to eat a lot, so the first ones that go in get a lot more baking time than the last ones.
To go with this dinner we had a bunch of freshly picked beans from the garden, which were sauteed in a separate pan with olive oil, a few crushed garlic cloves, and salt. On the side was Yukon Gold potatoes.
I deglazed the two pans I sauteed the meat in with potato water, from cooking the potatoes. I made a mix of the left over flour mixture, along with cold water, which was added to the deglazing mixture for a gravy, which went over smashed potatoes (just a fork, nothing mixed in) and the meat, with the beans on the side. Apparently one round will feed 12 people this way, of a deer this size, and I used up half of it on this meal.