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Beat The Egg In A Bowl, Then Whisk In 1 Cup Of Milk And The Hot Pepper Sauce. Pound The Venison Steaks With A Meat Mallet To 1/4 Inch Thick, And Place Into The Milk Mixture. Stir Together The Cornmeal, Bread Crumbs, Cornstarch, Baking Soda, Black Pepper, And Garlic Salt In A Shallow Dish. Remove The Venison Steaks From The Milk Mixture One At A Time, Allowing The Excess To Run Off, And Press Into The Bread Crumb Mixture; Set Aside. Reserve The Remaining Bread Crumb Mixture. Heat The Oil In A Large Skillet Over Medium Heat. Place As Many Breaded Venison Steaks Into The Pan As Will Fit Without Overlapping. Cook Until The Venison Is Golden Brown On Both Sides, About 3 Minutes Per Side. Remove To Drain On A Paper Towel Lined Plate And Keep Warm. Repeat With Remaining Venison. Once The Venison Has Finished Cooking, Stir The Onions Into The Hot Oil, And Cook Until Dark Brown, About 5 Minutes. Pour Off And Discard The Oil, Remove The Onions To A Plate And Set Aside. Stir The Reserved Bread Crumb Mixture Into The Hot Skillet, And Cook For A Few Seconds Until It Begins To Toast. Stir In The Remaining Cup Of Milk, And Simmer Until The Milk Has Thickened, About 5 Minutes. Pour The Gravy Over The Venison Steaks And Top With The Caramelized Onions To Serve.
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