Old South Whitetail

2lbs. Venison steaks or cutlets
Peanut oil
Flour
Salt 

Cut the venison into 1/2 thick steaks and sprinkle them with the salt and pepper to taste and dust them with flour.
Place them on a solid surface and beat them with the mouth of a beer botttle( turn the bottle upside down ) 
pounding until you have made overlapping circles. 
Do this to both sides then dust them again with salt, pepper and flour.
Set then aside.
 Heat about 1/2 inch of the peanut oil in a heavy,deep skillet. 
Place 2 or 3 of the steaks in the oil and just brown them on both sides. 
When all the steaks are browned pour out most of the grease and add a little salt,pepper.