Pound venison backstraps until flat with a mallet-type tenderizer. Cut into 2-inch strips.
Stir milk and egg to form batter, adding flour as needed until it reaches pancake batter consistency. Dip backstraps into the batter, and then roll them in flour. When completely covered, place them side by side in a pre-heated skillet with butter or oil.
Turn over until both sides are brown, and then cover and let simmer for 20 minutes. Continue to turn over the backstraps every five minutes so they do not overcook. Remove and place in warm oven.
To make the gravy add flour to the leftover drippings in the skillet, and stir until the flour is completely absorbed by the drippings. Add milk to the mix, and continue stirring until the gravy bubbles. Use as a dipping sauce for your backstraps.