Combine remaining ingredients in a separate bowl well.
Dip venison steaks into eggs. Allow excess to drain.
Coat pieces with corn flake mixture. Pat breading into place, if needed.
Add oil to pan, just to cover bottom of pan. Heat over medium high heat.
Add venison, slowly, so that temperature of oil doesn't drop significantly.
Fry until golden brown.
Flip and fry the second side until golden.
Remove from pan, check internal temperature in the center. Should be about 125°F. If not, finish in 325°F oven, until internal temperature is reached.
See below for important notes.
Cooking time will depend on thickness and size of the loin. Allow loin to come to room temperature for at least 30 minutes, before cooking.Always let venison rest for at least 5 minutes, before cutting.Can be stored in refrigerator up to 3 days.Can be reheated in oven for just enough time to eat. It's also delicious cold on salads.Do not overcook! Maximum internal temperature should be 135-140°F.