Fried Venison Backstrap

Step 1
Place venison slices into a shallow bowl and pour in 2 cups milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.

Step 2
Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C).

Step 3
Set up a dredging station: Stir together flour, salt, and pepper in a shallow bowl. Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl.

Step 4
Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture. Shake off excess flour.

Step 5
Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.