Venison steaks are best tenderized then chicken fried. If you have met your goal and can have a little flour that is how I would prepare them. You don't have to use a thick coating for them to be very good. I have not yet tried some of the lower glycemic choices in flour so I can't really comment on which ones make a good substitute for alll purpose flour.

If you don't want to flour the steaks use any recipe that would be appropriate for a beef round steak. Braising is an option. HTH