Beat the eggs in a mixing bowl until smooth; set aside. In a separate bowl, toss the venison with the flour until well coated.
Shake the flour off of the pieces of venison, and drop them into the egg mixture. Discard the flour, and fill the bowl with the bread crumbs. Working with a few at a time, remove the venison cubes from the egg, and allow excess egg to drip off. Press into the Italian breadcrumbs, gently shake loose any excess breadcrumbs, and place onto a plate while you bread the remaining venison.
Heat the vegetable oil in a cast iron skillet over medium-high heat, or in a deep fryer to 350 degrees F.
Place the meat in an even layer into the bottom of the pan, and let fry. After a few minutes, when blood starts rising to the top of the meat, flip the cubes over. Continue cooking until done, about 2 minutes more. Cut a piece of meat in half to check if it is done. It's done when the meat is brown with a little pink in the center.