Cutting the Meat: Here, cut the deer meat into 1-inch (2.5 cm) cubes using a sharp knife. If you don't want to cut the meat yourself, you can ask the butcher to cut it for you.

Tenderizing the Meat (Optional): If the meat is not tender enough, use a meat mallet to tenderize the cubes. This will help make the meat more tender and allow the spices to absorb better.

Drying the Meat: Dry the cubes using paper towels. This will ensure that the spices stick well to the meat and result in perfect browning when cooking.

Heating the Pan: Heat a large pan over medium-high heat. Add 2 tablespoons of olive oil or melted butter.

Cooking the Meat: Once the pan is hot, add the meat cubes in a single layer. Make sure the pan is not overcrowded to ensure even browning of all the cubes. Cook the meat for 4-5 minutes on each side until it reaches your desired doneness. For medium doneness, the internal temperature should reach 135°F (57°C). You can adjust the cooking time based on your preferred level of doneness.

Resting After Cooking: After cooking, let the steak rest for 5 minutes before serving. This helps the juices redistribute inside the meat, making it more tender when served.