Cut venison into slices about 1/4 inch thick and hamburger patty size. Remove ALL fat from meat. Pound thoroughly with a tenderizing hammer. Mix egg and milk in bowl and dip venison slices into mixture. Remove and roll in cracker and flour mixture. Fry in hot oil until golden brown, turning once. Remove and place on paper towel to drain. Squeeze lemon juice on venison immediately after removing from skillet; salt and pepper to taste, then serve.