I love elk meat. It’s lean, tender and slightly sweeter than beef. It can be an expensive meat to buy from the butcher, but it’s well worth it! Marinading it in buttermilk really helps to get rid of any gaminess the meat may have.
4 large Elk Steaks or Chops
Salt and Pepper to taste
1 teaspoon Garlic Powder
½ teaspoon Smoked Paprika
2 Eggs; whisked
1 cup Buttermilk
2 cup Flour
Pinch of Salt and Pepper
¼ cup Butter for frying
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Gravy:
Elk Pan Drippings
1 cup Mushrooms; finely minced
½ cup Flour
2 cup Milk
Salt and Pepper to taste
- Pound the meat to ½” thickness and season both sides with the garlic powder, smoked paprika, salt and pepper. Place in a large bowl and and cover with milk. Chill for 1 hour.
- In a shallow dish, mix the flour, salt and pepper. Crack the eggs into a separate dish. Dredge the steaks through the flour, then egg, then back in the flour.
- Preheat cast iron skillet over medium heat and add the butter. Once heated, place the steaks in the skillet, making sure not to overcrowd the pan. Fry for 2 minutes per side or until the meat is cooked to your preferred doneness. Transfer to a wire rack or paper towels to drain any excess oil.
- Once all of the steaks are fried, add the mushrooms to the skillet and sauté until tender. Add in the flour and cook until golden brown. Whisk in the milk until thickened and season with salt and pepper.
- Pour the gravy over the steaks and enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 