Country Fried Elk Deer Wild Game Steak
Dive into the hearty, rustic flavors of the wild with this Country Fried Elk Deer Wild Game Steak recipe—a perfect blend of tender game meat, golden crispy coating, and rich country gravy. This dish starts with elk or deer steaks, pounded thin for exceptional tenderness, then double-dipped in buttermilk batter and a perfectly seasoned flour mixture for a thick, flavorful crust. Fried to golden perfection, the steaks are paired with a velvety roux-based gravy made right in the skillet, capturing all the savory bits of the cooking process. Whether paired with creamy mashed potatoes or flaky biscuits, this comforting wild game recipe is sure to impress. Perfect for lovers of Southern-style cuisine and wild game cooking, it’s a hearty dinner option that turns simple ingredients into a flavorful masterpiece.
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Recipe Information
Ingredients
- 4 pieces (4-6 ounces each) elk or deer steak
- 2 cups all-purpose flour
- 1.5 cups buttermilk
- 2 large eggs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 0.5 teaspoon cayenne pepper (optional)
- 1.5 cups vegetable oil
- 2 cups whole milk
- 2 tablespoons butter
- 0.5 cup chicken or beef broth
Instructions
Place the elk or deer steaks on a cutting board and use a meat mallet to tenderize them. Pound each steak to about 1/4-inch thickness.
In a shallow dish or bowl, whisk together the buttermilk and eggs to create a wet batter.
In another shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) to create the seasoned flour mixture.
Dip each steak into the buttermilk mixture, ensuring it is fully coated, then dredge it in the seasoned flour mixture. Repeat to double-dip for a thicker crust. Set the coated steaks on a wire rack and let them rest for 5 minutes.
Heat the vegetable oil in a large, heavy skillet (cast iron works best) over medium heat until it reaches 350°F (175°C).
Carefully place the coated steaks into the hot oil, cooking them in batches to avoid overcrowding. Fry each steak for 3-4 minutes per side, or until golden brown and cooked through.
Transfer the fried steaks to a clean wire rack or paper towel-lined plate to drain excess oil.
Pour off most of the oil from the skillet, leaving about 2 tablespoons along with any browned bits for flavor. Lower the heat to medium.
Add the butter to the skillet and allow it to melt. Whisk in 2 tablespoons of flour, cooking for 1-2 minutes to create a roux.
Slowly whisk in the whole milk, followed by the chicken or beef broth. Stir constantly until the gravy thickens to your desired consistency, about 3-5 minutes. Season with additional salt and pepper to taste.
Serve the country-fried elk or deer steaks hot, smothered in the rich country gravy. Pair with mashed potatoes or biscuits for a complete comfort food meal.
Nutrition Facts
Calories |
4644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 379.4 g | 486% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 203.6 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 6082 mg | 264% | |
| Total Carbohydrate | 233.0 g | 85% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 43.0 g | ||
| Protein | 101.7 g | 203% | |
| Vitamin D | 12.3 mcg | 61% | |
| Calcium | 1162 mg | 89% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2220 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
