Chicken-fried elk steak is buttermilk-marinated, double-dredged and fried to perfection. Now that's how Wyoming makes comfort food.
Ingredients
6 elk steaks (4 ounces each) (backstrap, hindquarter, or tenderloin)
5-1/2 cups buttermilk, divided
2 cups all-purpose flour
1 tablespoon mrs. dash seasoning blend
1 teaspoon coarsely ground pepper
1 teaspoon hungarian paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper, optional
2 large eggs, beaten
oil for deep-fat frying
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
3 cups whole milk
Directions
Rinse the elk steaks in cold water and pat dry. Using a butcher knife, trim off any fat or connective tissue from your steaks, as preferred. Cover steak with plastic wrap or parchment paper. Pound with a meat mallet to 1/4-in. thickness. Remove plastic or parchment; repeat with remaining steaks.
Pour 4 cups buttermilk into a bowl or resealable plastic bag. Add steaks; refrigerate 4 hours or overnight.
Place flour, Mrs. Dash, pepper, paprika, garlic powder, onion powder and if desired, cayenne powder into a shallow bowl; whisk to combine. In a separate shallow bowl, whisk remaining 1-1/2 cups buttermilk and egg until blended.
Remove steaks from buttermilk marinade; discard buttermilk. Dip steaks in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour.
In a large cast-iron or other heavy skillet, heat 1/2 in. oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 135°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm.
For the gravy, remove all but 1/4 cup oil from pan. Stir in flour, salt and pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.