Well, what I did was to cut the venison tenderloin in bite size pieces ....AFTER I had used a tenderizing device on both sides of the meat . The tenderizing was not for tenderizing but for the quicker cooking time that it brings about . Then , a bath in beaten egg followed by a drain in a collander .Thats a bowl with little holes in it for you cooking impaired long range whackers . At this point the deep fryer should be humming along at about 350 or so . Don't you dare put those beautiful bits of premeditasted murder venison bits in the deep fryer without first coating them in flour , salt and pepper . Then do so merrily as you will be glad in a little while . Just don't wait long , it takes very little time for the bites to be ready to go to the next step. Check them out , a little red insid e is just right .Remember , they are not at the end of the road yet. Set them aside when cooked lightly but floating . In the meanwhile you will have started a roux with bacon grease and flour in a separate skillet . 4 or 5 tablespoons of bacon grease with whatever amount of flour it takes to produce a " not greasy , not dry " roux . Don't get in a hurry , add flour as you need to while watching the progress of the roux .350 degrees is a good middle temp to work with . At this point personal preferences come into play. I like to use chicken broth and milk to modify the gravy that is cooking . Coupla cans of broth per avg skillet and a cup or two of milk , always let the mix come up to temp before you add add'l liquids.Oh , yeah , add the venison at this point and get some rice cooking to serve this marvelous concoction over . Jim B. Ahhhh , then the Piece de' resi ahhh shhoot the good stuff . One can of Rotel , added to the gravy makings simmered for a bit , served over rice . Ummm , ummm, Jim B.