Tenderize deer steak around 3/16" to 1/4" thick with mallet
Season with Lawry's Seasoning Salt, Garlic Powder and Black Pepper
Coat in egg wash and seasoned flour
Fry in Bacon Grease and Butter
Gravy:
Tablespoon of butter
Garlic to taste
Medium onion
Salt and Pepper to taste
Add fresh mushrooms
Cook all until onion translucent
Add 1 can Campbell's Mushroom Soup
Add milk until thick or thinness of gravy desired
Simmer for a few minutes
Make mashed potatoes. Make your plate with gravy added on top of deer steak and taters. Dig in.