Tony Chachere's,, dont know if any of yall have tryed this i have used it for as long as i can rember.... not everywhere carries it but it is the bomb.... a roast a crockpot some taters and onions and some tonys and if you need a good barbeque Sweet Baby Rays.... nothing else comes in my house
VENISON PARMESAN Ingredients: 1 pound venison steak, 1/4 inch thick Tony's Creole Seasoning 1 egg 2 cups hot water 1/3 cup grated Parmesan cheese 1/3 cup bread crumbs 1/4 cup olive oil 1 onion, finely chopped 2 tablespoons margarine 1 (6 oz.) can tomato paste 1 teaspoon salt 1/2 teaspoon marjoram 1/2 pound Mozzarella cheese Steps: Cut steak into 8 pieces and season with Tony's Creole Seasoning. In a bowl, beat egg with 2 teaspoons water. In another bowl, mix Parmesan cheese and bread crumbs. Dip meat in egg mixture and roll in dry mixture. Heat oil in a large skillet and fry the pieces (about 3 at a time) until golden brown on each side. Lay pieces in a shallow, wide baking dish. In same skillet, cook onions in margarine until tender. Mix tomato paste in a bowl with hot water, salt, and marjoram. Add to skillet. Boil a few minutes, scraping all of the brown bits from the bottom. Pour most of the sauce over the steak. Top with thin slices of Mozzarella cheese; pour remaining sauce over cheese. Bake in 350°F oven for 30 minutes. Yields 4 servings.