• Propane stove Burner (Coleman propane stoves work well)
• Cast iron Skillet
• Spatula
• Baking pan for use in coating the fillets with Wund-doe-mus
• Boneless filets of your choice: Chickens, pork or fish. Should be 1/2" to 3/4" thick, beef and venison 1" thick
• And Wun-Doe-Mus

PREPARATION:

Place the cast iron skillet on the burner (high heat) until the bottom is white
(allow 10-15 minutes).
Be careful: this process demands high temperatures!
Pour Wun-Doe-Mus in the baking pan and coat both sides of the filets completely.
Place in the skillet and cook for three minutes, flip and cook for an additional three minutes.
Time will vary with thickness of the filets.

Optional: Top with Béarnaise or Hollandaise sauce.

Note for fish: coat with olive oil or melted butter berfore coating with