More Spice Seasoning 
Cajun Oklahoma Onion Smash Burger
Fire up the grill and cook up some Louisiana flavor with this recipe by @GrillNation. Thinly…
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
Tony’s Po Boygers
Fire up the grill for this Po Boyger recipe by @ChefBradleyBayou. It brings together a summer…
Get Recipe