Elk Fried Steak
Savor the bold flavors of the wild with this Elk Fried Steak recipe, a mouthwatering twist on a classic comfort food. Tenderized elk steaks are coated in a perfectly seasoned flour blend, double-dredged for a crispy, golden crust, and pan-fried to perfection. Topped with a rich, homemade country gravy, this hearty dish combines rustic charm with gourmet flair. The gamey depth of elk meat pairs beautifully with the creamy sauce, creating a dish that's as satisfying as it is indulgent. Serve alongside fluffy mashed potatoes or sautéed vegetables for a true homestyle meal with a refined, adventurous edge. Perfect for hunters, foodies, or anyone craving a unique take on fried steak, this recipe is a must-try for your dinner table!
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Recipe Information
Ingredients
- 4 pieces (4-6 oz each) Elk steak
- 2 cups All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 cup Buttermilk
- 2 large Eggs
- 1 cup (for frying) Vegetable oil
- 2 cups (for gravy) Milk
- 2 tablespoons (for gravy) Butter
- 2 tablespoons (for gravy) All-purpose flour
- 1 teaspoon (for gravy) Salt
- 1 teaspoon (for gravy) Black pepper
Instructions
Begin by tenderizing the elk steaks if necessary. Place each steak between two pieces of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick.
In a shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika. Mix well.
In another shallow dish, whisk together the buttermilk and eggs until fully combined.
Dredge each piece of elk steak in the seasoned flour mixture, shaking off any excess. Then dip it into the buttermilk-egg mixture, ensuring it is fully coated. Finally, dredge it once more in the flour mixture, pressing gently to adhere.
Heat the vegetable oil in a large, heavy skillet over medium heat. The oil should reach about 350°F (175°C).
Carefully place the breaded elk steaks into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
To make the gravy, drain the frying pan of excess oil, leaving about 2 tablespoons behind. Add the butter to the pan and melt over medium heat.
Once the butter has melted, whisk in 2 tablespoons of flour and cook for 1-2 minutes to create a roux.
Slowly whisk in the milk, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and let it cook until thickened, about 5 minutes.
Season the gravy with salt and black pepper to taste.
Serve the elk fried steaks hot, drizzled with the creamy gravy. They pair wonderfully with mashed potatoes or a side of sautéed vegetables.
Nutrition Facts
Calories |
3471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.1 g | 310% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 135.2 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 7753 mg | 337% | |
| Total Carbohydrate | 239.1 g | 87% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 37.0 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 1021 mg | 79% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2160 mg | 46% | |
*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.
