Be sure to remove any silverskin from the venison, and make the cubes about an inch across. Dust with the garlic salt.
Fill enough oil in a heavy pot or a deep fryer to be able to submerge the venison -- you'll be cooking it in batches, so it doesn't need to be huge. Bring it to 350°F. Set out some paper towels to let the finished chislic drain.
Pat the meat dry with paper towels and carefully drop about 1/2 pound into the fryer. It will roil violently. Let the venison fry for about 2 minutes, then move it to the paper towels to drain. Repeat with the remaining venison, a 1/2 pound at a time.
Serve with toothpicks, hot sauce, blue cheese sauce, beer, and fries or Saltines.
NOTES: If you are making fries, my advice is to make them first and keep them on a cooling rack set over a baking sheet in a warm oven. If you are looking for a good blue cheese sauce, try this recipe from Simply Recipes.