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First, Thaw your steaks.
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Then use a meat tenderizer to hammer the steaks on both sides.
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If you don't have a tenderizer you can use a knife and hit the steak in a parallel hatching pattern, then cross hatch them, on both sides.
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(BE CAREFUL!)
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Set aside.
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Second, set out your 3 medium bowls.
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In the first one put 1 cup flour, and 3 tsp of lemon pepper and mix.
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The second bowl is your beaten eggs.
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The third bowl will be 1 cup of breadcrumbs mixed with your barbecue seasoning/season salt.
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Next, put a large skillet on the stove.
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Melt your 2 to 3 TBSP of vegetable Shortening on medium low.
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(You will want to start with your thickest Steak and end with your thinnest.)
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Take a steak with your fingers (if you don't mind globby fingers) or a set of tongs, and dredge it in the flour mixture on all sides.
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Then dredge it in the egg mixture (all sides) followed by the breadcrumb mixture.
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Carefully place in the skillet.
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Repeat this process until all steaks are in the skillet.
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Cook for approximately 6 minutes on each side.
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Check the center of your thickest steak with a knife before removing them from the heat.
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It should be just slightly pink or medium well done.
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(Its not a good idea to under or overcook wild game) Place the steak on a paper towel covered serving platter (to absorb the excess oil).
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Serve hot and enjoy!
