Michaela Fialova is hunting one of the most delicious deer in the world. She is in the forests of the Czech Republic after sika + she shows how to prepare Czech Farmer’s Steak.
Backstraps from a young sika
3 heaped tbsp. breadcrumbs
3 heaped tbsp flour
3 tbsp olive oil
3 tbsp vegetable oil
3 small sprigs of rosemary to garnish
Take fresh back straps from a young sika. No need to hang it.
Cut off anything that doesn’t look like steak.
Slice it into 1cm or half-inch strips.
Make them even more tender with a tenderising hammer.
Put flour, eggs and breadcrumbs into separate bowls and whisk the eggs..
Dip each steak in the flour, coat the floury steak with egg, then push it into the breadcrumbs.
Michaela typically does half her steaks with a crust and half without. She cooks them in two frying pans: the crusty steaks in vegetable oil and the naked steaks in olive oil.
The naked ones need just a minute or two and the crusty ones until the crust goes brown. Then cut up rosemary and sprinkle on top.
This item appears on YouTube in Fieldsports Britain, episode 323 Bit.ly/fieldsportsbritain323