I know a lot of guys have their fav way of pan fried venison, but here’s mine.
Cut your venison into good size chunks while preheating a cast iron skillet with a little bit of olive oil to its smoking point.
Sprinkle the venison with Lawreys Season Salt and sear on all sides. I find its best to keep the pan as hot as you can without burning the oil (or butter, if you prefer) to get a good crust on the outside without over cooking the inside.
Once the venison is done and out of the pan, lower the heat and add 2/3 cup or so of red wine. Scrape up all of bits from the bottom of the pan and stir occasionally. it takes a while to get going, but once it starts to reduce, it goes quick.
I bring it down to a glaze like consistency, add the venison back in the pan and toss to coat.
Serve with roasted baby red potatoes, sauteed morel mushrooms (if available) and garlic bread and you have a meal fit for a king.
enjoy. 
Edit: to make this insanely delicious, wrap each piece with a half strip of bacon.
Show me to the salad bar 
