More Spice Seasoning 
Spatchcock Smoked Turkey
This is how you bring the heat to the holidays. This spatchcock smoked turkey by @Grill…
Get RecipeWith crunchy heat, this Chicken Fried Venison is a perfect dinner option. @firehousegrub double coats the steaks and adds the Creole flavors of Tony’s to ensure every bite is juicy, crunchy and tasty.
Ingredients
-
3 Cups Milk
-
6 Eggs
-
2 1/2 Pounds Venison Back Strap or Round Steak (or Cube Steak)
-
3 Cups All-Purpose Flour
-
2 Tablespoons Tony’s More Spice Seasoning
-
Frying Oil
- Clear
Directions
- If using venison backstrap or round steaks, make sure they are tenderized. Soak meat in milk for at least 4 hours.
- Preheat frying oil to 375°F.
- While oil is heating, beat eggs and splash of milk in a bowl. Combine flour and Tony’s More Spice Seasoning in a separate bowl.
- Bread your steaks. Move steaks to eggs and coat. Then transfer to flour mixture and coat well. Return steaks to the eggs and back to the flour for a second coating.
- Fry steaks for about 4-6 minutes and flip when golden brown. Continue to fry until other side is golden brown.
- Place steaks on frying rack and season with Tony’s More Spice to taste. Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Creamy Herb Crawfish Dressing
The dressing you never knew you needed, imagine, all of your favorites coming together for the…
Get Recipe