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Enjoy Your Meat Deer and Elk Steak fried to
perfection
You have cleaned and trimmed your meat correctly, removing all fat, all sinew and all
blood-shot portions and hair. You
have cut it across the grain in ½ inch steaks.
Small muscles like the backstrap are delicious and tender.
You can cut steaks into small pieces or strips Dust the steaks on both sides with flour.
For light breading, use Gold Medal’s “Wondra” in the blue
shaker box. When you’re
camping, even pancake mix will do, giving you a nice flavor. Heat
enough oil in a non-stick fry pan to cover pan about 1/8” deep.
Turn heat to slightly above medium.
I use any kind of oil.
Mom uses light olive
oil with a little butter. Place the steaks in the heated pan, salt and pepper
and garlic to taste, cook 5-10 minutes per side depending on the size
and thickness of the steaks. The
breading should be browned, but not dry.
Do not overcook. Mom likes to cook hers a little crispy and without garlic
It’s fine dining either way. Serve with: SHEEP HERDER SPUDS Slice potatoes into thin round slices. Cut onion into ¼” rings. Heat oil in non-stick fry pan medium high. Fry potatoes until brown on one side, turn them over and add onion. When potatoes are almost browned to your liking on the other side, stir onion and potatoes together and brown everything to your liking. (Onion will burn easily, so watch constantly) |
