Chicken fried venison

Ingredients:
• 1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
• 2 1/2 cups milk
• 2 tablespoons hot pepper sauce
• 2 eggs
• 1 1/2 cups gluten free flour
• 1 cup cornstarch
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 1/2 cup olive oil for sauteeing    

Directions:
1. Place the venison slices into a shallow bowl and pour in two cups of the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
2. Heat the olive oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and remaining 1/2 cup of milk. In a separate bowl, stir together the flour, cornstarch, salt and pepper.
3. Dip the venison slices into the flour mixture, then into the egg and milk, then back into the flour. Shake off excess flour. 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.