COUNTRY FRIED ELK/DEER (WILD GAME) STEAK
A Delicious way to prepare your wild game even if guests are coming over! They will love it! You will need an apron (a messy recipe to make) 3 medium bowls, A large skillet, a set of cooking tongs and paper towels or napkins .
Provided by Tree Stand russett
Categories Deer
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- First, Thaw your steaks. Then use a meat tenderizer to hammer the steaks on both sides. If you don't have a tenderizer you can use a knife and hit the steak in a parallel hatching pattern, then cross hatch them, on both sides. (BE CAREFUL!) Set aside.
- Second, set out your 3 medium bowls. In the first one put 1 cup flour, and 3 tsp of lemon pepper and mix. The second bowl is your beaten eggs. The third bowl will be 1 cup of breadcrumbs mixed with your barbecue seasoning/season salt.
- Next, put a large skillet on the stove. Melt your 2 to 3 TBSP of vegetable Shortening on medium low.
- (You will want to start with your thickest Steak and end with your thinnest.) Take a steak with your fingers (if you don't mind globby fingers) or a set of tongs, and dredge it in the flour mixture on all sides. Then dredge it in the egg mixture (all sides) followed by the breadcrumb mixture. Carefully place in the skillet. Repeat this process until all steaks are in the skillet.
- Cook for approximately 6 minutes on each side. Check the center of your thickest steak with a knife before removing them from the heat. It should be just slightly pink or medium well done. (Its not a good idea to under or overcook wild game) Place the steak on a paper towel covered serving platter (to absorb the excess oil).
- Serve hot and enjoy!
ELK FRIED STEAK
In response to a request. The recipe is a little vague, so please feel free to add detail if you make this!
Provided by ChipotleChick
Categories Elk
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Lay steaks out flat.
- Salt and pepper to taste.
- Coat them with flour.
- Preheat skillet and oil.
- Lay steaks in skillet and sear them on both sides.
- Then turn stove down to medium low until well done, but not dry.
- The drippings can make a very good gravy!
Nutrition Facts : Calories 478.5, Fat 14.7, SaturatedFat 2.9, Cholesterol 165.7, Sodium 138.8, Carbohydrate 11.9, Fiber 0.4, Protein 70.2
ELK SWISS STEAK
Make and share this Elk Swiss Steak recipe from Food.com.
Provided by MizzNezz
Categories Elk
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut elk steak in serving pieces.
- Sprinkle lightly with flour.
- Fry in hot butter, browning both sides.
- Put in a baking pan.
- Brown onions and mushrooms in same pan as the steak.
- Add to steak in baking pan.
- Combine remaining ingredients and pour over the steak.
- Cover and bake at 350F degrees for 1 1/2 hours.
ELK STEAK MARINADE
Marinade for elk steak.
Provided by bhartkopf
Categories Meat and Poultry Recipes Game Meats Elk
Time 4h15m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk canola oil, onion, lemon juice, Worcestershire sauce, soy sauce, garlic powder, and pepper in a bowl until marinade is well mixed. Place elk steak in a large resealable plastic bag and pour marinade over meat. Coat meat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for at least 4 hours, turning occasionally.
- Preheat grill for medium heat and lightly oil the grate. Drain elk steak and discard marinade.
- Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 259.3 calories, Carbohydrate 2.6 g, Cholesterol 77.6 mg, Fat 12.5 g, Fiber 0.3 g, Protein 32.5 g, SaturatedFat 1.5 g, Sodium 332.5 mg, Sugar 1 g
VENISON BACKSTRAP RECIPE
Venison Backstrap Recipe - Fried deer tenderloin that may just change the way you cook deer meat forever! Tender, juicy, and delicious!
Provided by Jessica Burgess
Categories Main Course
Time 1h6m
Number Of Ingredients 7
Steps:
- In a bowl, mix together water and 2 Tbsp salt. Soak sliced deer meat in salt water overnight if you're able, or at least an hour.
- Heat vegetable oil in a skillet over medium heat to 325 degrees. (My favorite to use is my Lodge Cast Iron Skillet )
- Remove deer meat from refrigerator, and discard salt water
- Pat the deer meat dry, with paper towels (UPDATE: We left the deer meat wet the other night, and dipped it in flour, and woah... that wasn't too shabby. So it's up to you!)
- Mix flour and 2 Tbsp salt, in a ziptop bag or a separate bowl/plate for coating
- Coat deer meat in flour/salt mixture
- Place the coated deer meat pieces into the heated vegetable oil. (To test oil's temperature, sprinkle a bit of flour in the oil to see if it bubbles. If it bubbles, it's ready. However, be careful not to get the oil too hot, so it doesn't splatter and burn you when adding the deer meat.)
- Flip deer meat after a few minutes when the underside is golden-brown. (Approx. 3 minutes)
- Cook on the alternate side until cooked through and there is no sign of undercooked meat. (We've been playing around with this recipe, and if you like a crunchy breading on your deer meat, cook it a bit longer until it reaches the desired "crunch," you prefer.)
- Inside of fully cooked meat will be gray/brown, with no sign of red.
- Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil.
- We LOVE sprinkling Greek Seasoning on the fried deer meat after it is fried for optimal flavor!
Nutrition Facts : ServingSize 10 pieces, Calories 188 kcal, Carbohydrate 7 g, Protein 3 g, Fat 16 g, SaturatedFat 13 g, Cholesterol 9 mg, Sodium 355 mg
PAN-FRIED VENISON STEAK
"Growing up, this recipe was a family favorite when we had deer meat. I loved it, and now my children do too!" -Gayleen Grote, Battle View, North Dakota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. , In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
CHICKEN FRIED VENISON STEAKS
I was looking for something different to do with my man's fresh kill, so I just whipped this up from stuff I had in the cupboard. My husband and children loved it. Serve with mashed potatoes and gravy (I used brown gravy, but country gravy may be used for a milder taste).
Provided by Lori C
Categories Meat and Poultry Recipes Game Meats Venison
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the bread crumbs, flour, salt and pepper in a 1-gallon size plastic zipper bag. Beat the eggs and milk together in a shallow bowl.
- Dip each steak in the egg mixture, place it in the plastic bag, and shake to coat with crumbs.
- Heat the oil in a skillet over medium heat and fry the steaks, turning once, until both sides are golden brown, about 6 to 8 minutes per side.
Nutrition Facts : Calories 731 calories, Carbohydrate 51 g, Cholesterol 221.8 mg, Fat 36.7 g, Fiber 2.9 g, Protein 46.7 g, SaturatedFat 7.3 g, Sodium 496.1 mg, Sugar 3.6 g
FRIED VENISON (DEER) STEAKS
This is how I remember eating deer growing up. It is easy and I have never had any issues with a gamey taste. But if you are afraid of that you can soak you deer in milk for about 30 minutes. Great with fried potatoes and a salad. I like mine with steak sauce (57).
Provided by Huskergirl
Categories Deer
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place steaks in between plastic wrap and pound out. I use the flat side of the meat mallet instead of the pointy side. I do not get too thin because it will dry out too much while cooking.
- Put seasoning in with flour.
- Dredge steak and fry in skillet.
- Cooking time is about 3 minutes each side. Enjoy.
Nutrition Facts : Calories 245.4, Fat 21.2, SaturatedFat 1.6, Sodium 1163.3, Carbohydrate 12.7, Fiber 0.7, Sugar 0.1, Protein 1.7
GRILLED ELK STEAKS
My husband brought home a freezers worth of elk meat from a hunt in Montana. I am a firm believer in eating whatever is brought home from a hunt. I really love elk meat! It has a mild flavor and is a good source of lean protein. If marinated, even the "tougher" cuts come out great. I recommend cooking to medium/medium rare for ideal tenderness, but I have had it cooked well done and it is still tasty. My husband remembers the smell of the field dressing the elk in full rut, so I came up with the recipe to "help" him enjoy elk as much as I do.
Provided by Marianne5
Categories Elk
Time 15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Using a fork or other tenderizing tool, puncture both sides of the elk steaks.
- Place elk steaks in a pan or dish.
- Sprinkle Italian dressing over the steaks. Turn to coat the opposite side of the steaks. (I use Good Seasons Italian Dressing that I make using red wine vinegar.)
- Sprinkle McCormick's Brand Montreal steak seasoning to coat one side of the steaks. (You could sprinkle seasoning over both sides, but if you use too much seasoning, you'll overpower the taste of the meat.).
- Cover the steaks with foil and place in the fridge.
- *Marinate at least an hour, overnight if possible.
- Grill steaks over medium heat approximately 5-6 minutes on each side depending on the thickness of the steaks and the desired doneness.
- Serve with mushrooms. Enjoy!
- *Prep time does not include marinating time.
Nutrition Facts : Calories 85.5, Fat 8.3, SaturatedFat 1.3, Sodium 299, Carbohydrate 3.1, Sugar 2.4, Protein 0.1
CHICKEN-FRIED STEAK
Through good times and bad, the cube steak has remained a wallflower among meat cuts. Old-fashioned and a little mysterious, it's a steak without pretension, or maybe a hamburger with humble aspirations. The term "cube" can be a little murky. It doesn't refer to the shape of the meat, which is usually beef but is sometimes made from pork, elk or other animals. Rather, it refers to both the shape of the dimples that checkerboard the surface of cube steak and the process that puts the dimples there. Those dimples provide more surface area for flour to cling to, which makes for crisper cutlets in recipes like this simply-prepared (no batter, just a generous dusting of flour) chicken-fried steak.
Provided by Kim Severson
Categories dinner, quick, main course
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 200 degrees. Pour a half-inch of oil into a cast-iron or other large, heavy skillet and place over medium-high heat.
- Put flour, salt and pepper in a large zip-top bag or in a large baking dish and mix well. Pour milk into a large bowl. Dip each piece of steak in milk, shake off excess and then shake in bag of flour or press into dish of flour, making sure both sides are well coated. Shake off excess.
- Lay steaks into hot oil until skillet is full, but not crowded. Cook for about 3 minutes a side, or until a good crust is formed. You may need to do this in batches, moving steaks to a platter in the warm oven as they cook. When done, pour off all but about 4 tablespoons of fat from pan, leaving in as many browned bits as possible, and turn off heat.
- Pour milk into a saucepan and add enough water to make 3 cups. Heat over medium heat until just before boiling point.
- Turn heat under frying pan to medium. When oil is hot, sprinkle in 3 tablespoons of flour mixture, 1 tablespoon at a time, quickly stirring until flour starts to brown, 1 to 2 minutes. Gradually add liquid, stirring constantly to remove lumps and cook until thickened. Adjust seasoning.
Nutrition Facts : @context http, Calories 862, UnsaturatedFat 44 grams, Carbohydrate 37 grams, Fat 58 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 9 grams, Sodium 739 milligrams, Sugar 4 grams, TransFat 0 grams
PAN-FRIED VENISON WITH BLACKBERRY SAUCE
Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
- Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.
Nutrition Facts : Calories 182 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium
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- Pound meat to about 1/4" thin by covering the meat steaks with plastic wrap and pounding with a cooking mallet/tenderizer. I usually use the flat end first, remove the plastic, and then hit the steaks one more time with the tenderizer (spikey) end of the mallet.
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