JerzeyJoe,
For my CFS I use the backstrap of the deer and some parts of the hindquarters. I cut them about 1 inch thick and package them into vacuum sealed bags, each weighing 2 lbs.
When preparing the CFS I season each one with seasoning salt, onion powder, garlic powder, black pepper and paprika. That seasoning that Jim JEBar uses looks good too. I then pound the heck out of it to tenderize it. I also mix some seasoning into the flour.
Then I beat a couple of eggs and mix with milk. I dip the steaks into the egg/milk, then into the seasoned flour, back into the egg/milk, back into the flour and then into the skillet. You know it's done when the steaks turn light brown and float. Remove, Drain, Smother is cream gravy and enjoy. :ready:
For my CFS I use the backstrap of the deer and some parts of the hindquarters. I cut them about 1 inch thick and package them into vacuum sealed bags, each weighing 2 lbs.
When preparing the CFS I season each one with seasoning salt, onion powder, garlic powder, black pepper and paprika. That seasoning that Jim JEBar uses looks good too. I then pound the heck out of it to tenderize it. I also mix some seasoning into the flour.
Then I beat a couple of eggs and mix with milk. I dip the steaks into the egg/milk, then into the seasoned flour, back into the egg/milk, back into the flour and then into the skillet. You know it's done when the steaks turn light brown and float. Remove, Drain, Smother is cream gravy and enjoy. :ready:
Comment