Chicken Fried Style Elk Round Steak RecipieChicken Fried Style Elk Round Steak
- 2 pounds elk round steaks - cut into serving size
- 1/2 cup skim milk
- 2 eggs beaten well (use Omega 3 eggs instead, if you have them.)
- 1 cup flour - more if needed
- Salt and pepper to taste
- 4 tablespoons margarine or butter
- 2 tablespoons canola oil
- 2 cups skim milk
- 4 tablespoons flour
- 1/4 teaspoon black pepper
- 1/2 pound small, tight-button mushrooms - stems removed
- Salt to taste
What to do:
- Put the round steak under plastic wrap and tenderize it with a meat mallet. The plastic wrap keeps your kitchen clean while pounding the meat to about a quarter-inch thick.
- Blend the eggs with the milk. Then dip the tenderized meat into the eggs and coat with the flour.
- Heat the canola oil and butter in a large fry pan. Fry the coated meat, browning it on each side. Do not overcook. The meat should be medium done.
- Remove the meat from the pan and keep it warm.
- Now mix the gravy ingredients of flour, milk and pepper and pour it into the fry pan with all the drippings. Stir until the gravy starts to thicken, and then add the mushrooms. Continue to stir and cook until the gravy reaches the consistency you like.
- Pour the gravy over the steaks and enjoy. You could steam up some fresh peas and mix some gravy with them, as well. Enjoy!
"Chef Vince" Pernicano, of Missoula, writes the Cooking With Vince column for The Billings Gazette. Copies of his wild game and fish cookbook, "Cooking With Vince II," sell for $13.95 or two for $19.95, shipping included, and are available over the Internet at: www.montanaoutdoor.com/store.php3 or by phone at 1-800-597-7147, Ext. 2. Chef Vince can be contacted by e-mail at: firstname.lastname@example.org