- 2 pounds of cubed venison steak
- Self-rising flour
- Tony Chachere’s Original Creole Seasoning
- Canola Oil
Mix flour and Tony Chachere’s seasoning to desired level of spiciness. (Example: Per 1 cup of flour, add in 2 tablespoons of seasoning, if you like it hot!) Next, pour enough canola cooking oil to slightly come up to the side of a frying pan and heat until oil pops. Dip cubed venison steaks in a wet mix of your choice (water, milk, milk/egg, buttermilk), then dredge in the seasoned-flour mix. Carefully place prepared venison steaks in the hot oil and cook until golden brown on both sides. Watch the venison steaks cook; they will brown quickly. Once cooked to your liking, remove venison steaks from hot cooking oil and place on a serving plate with paper towels; this will help soak up and remove excess oil. Serve and enjoy immediately while still warm.