My grandma cooked regular calves frequently, which is probably why I like liver to this day. She always cooked about 4 slices of bacon first, then S&P'd the liver, dredged in seasoned flour, and seared lightly in the bacon grease with the onions on top. Then she'd put in a couple tablespoons of Coke, turn the liver over so the onions were on the bottom, lower the heat, cover, and let steam until tender. The important thing is not to overcook the liver.
I don't know why this method wouldn't work just fine on venison liver.
I'm sure the soak in butter milk (or plain milk, or beer) would be a good a good thing.
We get by with a little help from our friends