Pound meat to about 1/4" thin by covering the meat steaks with plastic wrap and pounding with a cooking mallet/tenderizer. I usually use the flat end first, remove the plastic, and then hit the steaks one more time with the tenderizer (spikey) end of the mallet.

Place steaks in a bowl large enough to hold the steaks and about 2 cups of buttermilk. With the steaks in the bowl, cover them with buttermilk and a few shakes of hot sauce. Let the steaks marinade in the buttermilk overnight in a sealed container or up to one hour in the open bowl.

Heat up your cooking oil to 350°F in a high-edged pan - a big cast iron pan works perfectly for this. The last time I made this, I used bacon grease, because that was all I had on hand. Oh my, the flavor of the pan fried venison steaks were amazing!

As your oil is heating, mix together the eggs and buttermilk in one pie plate, and the flour and your favorite seasoning in another.

Now this part is up for debate, depending on what Southern cook you speak to, but for my recipe, I dip the steaks once in the milk mixture, once in the flour mixture, and into the fryer it goes. But some prefer to double-dip the steaks - again in the milk mixture and again in the flour mixture - before frying them, because it adds an extra-thick batter. Some would say this is the only way to fry up chicken fried steak (fried venison steaks), but I prefer to have a heavier meat flavor and lighter batter flavor. If I was to really bring in my Southern roots, I'd put the flour in a paper grocery bag, and add the the steaks to the bag after dipping them in the milk mixture. Fold the paper bag over and shake, shake, shake to evenly cover the steaks. This is a great way to keep the mess of dredging to a minimum, and if you have OCD like me, this is the BEST way to keep your anxiety levels down. If you don't have a paper grocery bag, you can use any big container with a lid.

Fry the steaks in the pan for 3-5 minutes per side or until golden brown.