Chicken Fried Elk Steaks with Queso Gravy - Harvesting Nature (2024)

Course: Venison, Wild Recipes

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Ingredients

• For the Steaks

• 4 thin elk round or loin steaks, 1 lb total

• 4 tablespoons cornstarch

• Salt and pepper

• 2 eggs

• ½ cup + ¼ cup milk

• 3 cups flour

• 2 teaspoons baking powder

• 1 teaspoon smoked paprika

• For the Queso Gravy

• 1 small onion, minced

• 1 large jalapeño, chopped

• 1 teaspoon butter

• ¼ cup frying oil (from frying elk steaks)

• 1/3 cup flour

• 2 ½ cups milk

• ½ teaspoon black pepper

• ½ teaspoon salt

• 1 teaspoon smoked paprika

• 8 ounces shredded cheddar or American cheese

Preparation

• Pound steaks to 1/4” thick with meat mallet, wine bottle, or rolling pin.
• Season on both sides with salt and pepper.
• Toss the steaks in cornstarch so they’re completely coated.
• Beat the eggs and 1/2 cup milk together on a plate or in a deeper dish.
• Add the flour, ½ teaspoon salt, ½ teaspoon pepper, baking powder, and smoked paprika to another plate. Mix well. Dribble over the 1/4 cup of milk and use your fingers to press it into the flour, rubbing until it becomes coarse.
• Dip the steaks in the egg mixture on both sides, then press down into the flour mixture. Flip and press down again. Scoop some flour up with your fingers and press it into the steak.
• Put the steaks on a wire rack and let sit for 15-45 minutes. This helps the coating to adhere.
• Bring several inches of oil to 375°F.
• Fry the steaks one at a time for 1-2 minutes per side, or until golden and crispy. Return to the wire rack to drain.
• To make the gravy, add the butter to a small pot over medium heat. Add onions and jalapeños. Cook for 5 minutes until softened. Add the flour and cook for 2 minutes, then add the fry oil, stirring well to form a roux. Cook for 2 more minutes.
• Add the milk, salt, pepper, and paprika, stirring well. Add the cheese and cook, stirring, until the cheese melts and the liquid thickens into a gravy. Add more milk if it becomes too thick. Taste for salt and season if necessary. Enjoy!