2 lb. boneless venison steak, sliced 1/2" thick
1/2 cup flour
1 1/2 cup fine dry bread crumbs
salt and pepper to taste
1/4 tsp thyme, crushed
1/4 tsp ground sage
1/4 tsp celery salt
1/2 tsp basil
2 eggs
2 tbsp milk
oil for frying
2 medium onions, sliced in rings

Pound the meat to half of it's thickness to tenderize it. Combine the flour, bread crumbs, salt, pepper, thyme, sage, celery salt and basil. In another bowl, beat the eggs with the milk.
Dip the steaks first into the egg mixture and then in the crumb mixture to coat them well. Heat the oil to 375 and fry the steaks just to brown. Remove from the pan and set aside.
Reduce the heat to low and add the onion to the bottom of the pan. Set the steak on top and fry for 7-10 minutes, until steak is desired doneness.