10derized Chicken Fried Elk Venison Steaks

by Danny Kennedy

Image of plated chicken fried elk steak with mashed potatoes, brown gravy, and brussels sprouts.

I know we've already included a chicken fried steak recipe on our blog, but this one is made using elk venison steaks, instead of beef. It just sounded too good to leave off our list of wild game recipes. This fabulous recipe and accompanying photos are courtesy of Jenny Nguyen-Wheatley at Game & Fish Magazine.

When it gets to be that time of the year when the weather turns colder, there's nothing more comforting than chicken fried steak, or chicken fried elk steak in this instance. It's a good way to use the quarters, which typically are more stringy and tougher than the loins on an animal.

There are a few cuts that are really tough, but the 10derizer will certainly get the job done in this case. It's affordable, easy to use, and will make short work of some of the even toughest cuts of meat out there. 

Ingredients

  • 1 pound elk venison steaks
  • 1/2 cup all-purpose flour
  • 1 egg, beaten
  • 3 Tbsp all-purpose flour
  • Freshly ground black pepper to taste
  • 1 sprig fresh thyme, leaves removed and chopped
  • 1/4 cup vegetable oil
  • Lawry's Season Salt, to taste
  • 2 cups chicken stock, heated to a simmer
  • Kosher salt, to taste
  • Ground white pepper, to taste

Instructions

Rinse steaks under cold water and pat dry with paper towels. Slice steaks into serving size pieces; steaks will become larger after tendering them.

Image of human hand salting serving size pieces of raw elk meat.

Using the 10derizer, work both sides of the steaks until they are about a 1/4-inch thick. Repeat with the rest of the meat. Sprinkle salt and freshly cracked pepper on both sides of each steak. Set aside.

In a 10-inch skillet, heat oil over medium-high heat. Meanwhile, prepare dredging station by placing 1 beaten egg in a wide bowl. Combine ½ cup of all-purpose flour and season salt in a second bowl.

Image of elk dredging station with a bowl of beaten egg, a bowl of flour, and the plated raw steaks.

Once oil is hot, dip elk steaks into flour mixture first, shaking off excess, and then dip into the egg and then the flour again.

Image of human hand holding a piece of steak that has been dredged through the beaten and the flour.

Fry coated steaks until golden on both sides; fry in batches and do not crowd the pan. Lay cooked steaks on a rack or paper towels to drain. Keep warm.

Image of a piece of the elk steak frying in a frying pan atop a stove.

Lower heat to medium-low and remove any large pieces of burnt flour from the oil. Sprinkle 3 tablespoons of flour into the oil and whisk for a couple minutes to allow flour to cook. Next, slowly whisk in heated chicken stock and blend until smooth. Add thyme leaves. Raise heat to medium and allow gravy to bubble and thicken, stirring frequently. Season with salt and white pepper, to taste. Serve chicken fried elk steaks with homemade mashed potatoes, gravy and your favorite vegetables.

Image of a human hand holding a whisk as they make the brown gravy in the same pan that the steaks were fried in.

The author of this recipe prefers brown gravy, but you may use your favorite country white gravy if that's what you like. Do whatever you like the most!

 

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