A marinade can tenderise game meat. For 4 venison steaks try:
2 tbsp soya sauce (dark brewed), 2 tbsp oil such as olive oil or rice bran oil, juice of 1 lemon, 1 cm cube of diced ginger, 1 chopped garlic clove, 2 tbsp brown sugar and salt and pepper to taste. Leave to marinate for at least 4 hours or up to 24 hours.

When frying, you are best to fry with a dob of butter or animal fat rather than with vegetable oils which can alter composition at high temperatures to form dangerous trans fat and vapour.
If you still wish to fry in vegetable oil then rice bran oil and grapeseed oil have high smoke points, (note: avoid canola oil).
Venison steaks are usually best served medium rare.