How to Cook Elk Steak

Wild deer or elk steak has a unique flavor all its own. Whether the steak is elk or deer, the flavor can have a wild or "gamey" taste that some folks do not like. The flavor comes from what the deer eats. Corn- and nut-fed elk leaves less wild flavor as opposed to wild vegetation-fed elk, which produces a very strong wild flavor. Reducing the strong flavor is an easy method to accomplish, and you will be sure to like it and will be wanting to make even more. The following recipe is for "chicken fried elk."

Things You'll Need

• Elk steak
• Sharp knife
• Bowl
• Milk
• 2 cups flour
• 1 tbsp. black pepper
• 1 tbsp. garlic salt
• Quart-size zipper baggie
• Cast iron skillet
• Approximately 1 1/2 cups canola oil

Instructions

Instructions

1. Wash the raw meat with cold water, and remove any film or membranes that is covering the meat. Usually, this is already removed from processed elk meat.

2. Cut the steak to your desired size, place it in a bowl and cover it with enough milk to submerge all the meat. Cover and place in the refrigerator for several hours or overnight. The milk will reduce the "wild" flavor and will tenderize the meat the longer you let it refrigerate.

3. Place the flour, pepper and garlic salt in the baggie. Close the baggie and shake well to mix.

4. 

   Heat the oil in the skillet on medium heat. For venison meat, you do not want to fry it fast. This will toughen the meat again.

5. Remove the meat from the refrigerator. Do not rinse the milk off. Simply pick up a steak and shake off the excess milk. Place two to three steaks in the baggie and shake to coat well.

6. Gently place the steak in the hot oil until the skillet is full. Cook until the bottom side is golden brown. DO NOT TURN OVER UNTIL THE BOTTOM IS BROWN. Use a fork to gently lift one side of a steak to determine if it is ready to turn. Turning too quickly will make the breading fall off.

7. 

   When both sides are browned, remove to plate and serve with desired side dishes.

Tips & Warnings

• Use the pan drippings to make a fantastic gravy. Use different spices.

• Be careful of grease popping.